Categories: Meals
Ingredients
- 1 lb. fingerling potatoes, halved
- 12 oz. carrots, cut into 1-inch pieces
- 1/2 lb. bacon, chopped
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 lbs. boneless beef sirloin steak, cubed
- 8 oz. sliced fresh mushrooms
- 2 tbsp olive oil
- 10 oz. package frozen pearl onions, thawed
- 1 cup chopped yellow onion
- 1 tbsp minced fresh garlic
- 1/2 cup dry red wine
- 1 1/2 cups beef broth
- 1/4 cup tomato paste
- 1/2 cup half and half
- 1 tbsp chopped fresh thyme
- 1/2 package frozen puff pastry sheets, thawed
- Garnish: fresh thyme, black pepper
Directions
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Preheat oven to 400. Spray a 13×9-inch baking dish with cooking spray.
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In a large Dutch oven, add water to fill halfway. Bring to a boil over medium-high heat; add potatoes and carrots. Cook for 2 minutes. Drain and set aside.
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In same pot, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon and let drain on paper towels, reserving drippings in pot.
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Sprinkle salt and pepper all over beef. Add to pot and cook over medium-high heat, stirring occasionally, until browned, 4 to 5 minutes. Remove from pot.
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Add mushrooms and oil to pot; cook until tender 4-5 minutes. Remove from pot and set aside.
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Add all onions and garlic to pot. Cook, stirring frequently, until tender, about 5 minutes. Return carrots and potatoes to pot. Add wine, scraping browned bits from bottom of pot with a wooden spoon. Add broth and tomato paste, stirring until combined. Add beef, mushrooms, half and half, and thyme. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 8 minutes. Stir in bacon. Spoon into prepared pan.
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On a lightly floured surface, roll puff pastry into a 15×11-inch rectangle. Transfer to prepared pan, pressing edges to seal.
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Bake until golden brown, 20 to 25 minutes. Let cool slightly. Garnish with thyme and pepper.