Ingredients Jump to Instructions ↓

  1. 1 stick butter, softened, plus more for greasing pan

  2. 1 (3-ounce) package cream cheese , softened

  3. 1 cup all-purpose flour

  4. 8 tablespoons (1 stick) butter

  5. 3/4 cup all-purpose flour

  6. 1 1/2 cups half-and-half or cream

  7. 1 (10 3/4-ounce) can condensed cream of mushroom soup

  8. 1 (13 1/4-ounce) can sliced mushrooms, drained

  9. 1/2 cup grated Parmesan

  10. 1 egg, beaten

  11. 1 pound cooked shrimp, peeled, deveined, and coarsely diced

  12. Garlic powder

  13. Buttered bread crumbs , for topping

  14. 6 parsley sprigs, for garnish

  15. 3 pounds beef tenderloin , cut into chunks

  16. Salt and pepper

  17. 2 tablespoons olive oil

  18. 2 tablespoons butter

  19. 1 tablespoon minced garlic

  20. 1 cup sliced fresh mushrooms

  21. 1 1/2 cups green onions, sliced

  22. 1 cup beef stock

  23. 1 cup heavy cream

  24. Special Equipment: 6-cup jumbo muffin tin

Instructions Jump to Ingredients ↑

  1. Crust:

  2. Preheat oven to 325 degrees F.

  3. In a mixing bowl, blend butter and cream cheese until well combined. Cut in the flour with a fork. Divide dough into 6 balls and chill in the refrigerator for 1 hour.

  4. Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray . Pat each of the chilled dough balls into each muffin cup. Bake for approximately 8 minutes, or until golden brown.

  5. Filling:

  6. Preheat oven to 350 degrees F.

  7. In a saucepan over medium heat, melt butter and stir in flour; then slowly blend in half-and-half, stirring constantly. The sauce should be thick; do not brown the sauce. Add mushroom soup, sliced mushrooms, Parmesan, and egg and stir to combine. Fold in shrimp and add garlic powder, to taste. Pour mixture into pie crusts and top with buttered bread crumbs. Bake for 15 to 20 minutes, or until brown and bubbly.

  8. Steak:

  9. While pies are baking, season meat pieces with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add beef and garlic and start browning the meat. Add mushrooms and then remove meat when it reaches your desired doneness; set aside and keep warm. Add green onions and then deglaze the skillet with beef stock, scraping the bottom of the pan with a wooden spoon to remove any flavorful browned bits. Add cream and cook until reduced to sauce consistency. Add beef back to the sauce just prior to serving.

  10. Let pies cool for 10 minutes before removing from muffin tin. Place each pie in the center of a dinner plate. Arrange tenderloin chunks around pie, spoon sauce on top, and garnish each with sprig of parsley


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