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Beef Tenderloin Hash Pot Pie

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I love pot pies! My Mom would bake up a batch and surprise us after a long day of sledding in the frigid Wyoming winters of yore. And so it was during my last hashcapade at Cafe Nell that the idea for this post was born. I was discussing what to do with leftover potato hash with my newest hashcapade tweep, Mark. A quick study, he asked, “What about a pie, a potato hash pot pie?” “Eureka!” I shouted, terrifying the other patrons as I rubbed my hands together like a deranged scientist. “Mark, that’s brilliant! That will be my next post!” And so it is…

Beef Tenderloin Hash Pot Pie

Completely intoxicated by the idea of a hash pot pie, I discovered a slight problem – with over 25+ potato hash recipes, which should I choose? Smoked Salmon Hash? Beef Brisket Hash? Oh, the burdens a hash-obsessed foodie must bear! Fortunately, a spark from hashes gone by started to glow, starting with smoked paprika. The fire spread with thoughts of cognac. Whooosh! Instant flames of dueling death erupted as the obvious choice emerged: Homemade Ground Beef and Cognac Mushroom Hash! This time, however, I was going to spramp it up with beef tenderloin instead of homemade ground beef. Yusss!

Yummy ingredients for my first potato hash pot pie!

The first secret to this delicious invention is found in the mushrooms. Sweated in butter and shallots, then infused with beef broth and cognac (I used Marsala) as it reduces, the results are nothing short of sublime. Take your time making these…I suggest a nice Pinot Noir or Syrah while you do so!

Mushrooms are packed with flavor after beef broth and cognac reduction.

Once all the major components are prepped and cooked, the second secret is the mixture of smoked paprika (or pimentón in Spanish), crème fraîche and dill. I mix them in the bowl rather than the pan so the crème fraîche still retains it white creaminess.

Use a bowl to mix in the crème fraîche, fresh dill and pimentón dulce.

The third secret to this fabulous hash pot pie is the crust. Use French pastry crust if you can find it, but more importantly, make sure to use the egg wash. The glaze from the egg and lovely color are simply a visual food coma waiting to happen!

Beef Tenderloin Hash mixture in the pie dish.
Top crust fluted with egg wash and smoked sea salt flakes.

I discovered the final secret – a smoked sea salt with big, flaky, toothsome crunches of pure delight. Sprinkle them on top and with each bite, you’ll be transported to the sunny shores of Spain, with the salty Mediterranean breeze embracing you like a long-lost friend. Seriously!

A slice of heaven...just for me!

Okay. Time for the true test. The flavor profile was nothing short of stunning! With all those secret ingredients, the Beef Tenderloin Hash Pot Pie was superb. Smoky paprika balanced by crème fraîche. Decadent, earthy and demi-glace flavored mushroom with the bite of dill. Tender, succulent beef and potatoes wrapped in crust. Omnomnom!

Afraid that I might be more than a little biased, I gave a slice to my neighbor, Tiffany. As I handed it past her husband, he cursed me because he was on a juice diet and couldn’t partake. He said, “Smells a-mazing!” Tiffany later reported that she loved it. Ever a marketer, I gave a sample to Sheri the next day out of the fridge for her to take home. She said she ate it in the car!

So, I shall claim victory on this epic hashcapade and bid you adieu. Oh, and thanks, Mark!!!

Happy Hashcapades,
Clark

Beef Tenderloin Hash Pot Pie with Cognac Mushrooms & Yukon Gold Potatoes

Ingredients/Method
5 Tablespoons butter – split 4 Tablespoons, 1 Tablespoon & 1 Tablespoon
1/3 cup shallots, diced, divided into 2 portions
3/4 pound Crimini mushrooms, sliced thinly
3/4 cup beef broth
2 Tablespoons Cognac or Marsala
4 Tablespoons olive oil, divided evenly
1 pound beef tenderloin
4 medium Yukon gold potatoes, diced 1/2 inch cubes
2 Tablespoons olive oil
1/3 cup crème fraîche
2 Tablespoons fresh dill, chopped
1 1/2 teaspoon Smoked Paprika (I used La Dalia’s Pimentón de la Vera – Dulce from Spain)
2 9-inch pie crusts
1 egg, beaten
1 teaspoon smoked sea salt (I used Maldon)

NOTE: Pre-heat the oven to 375°F when you start on the potatoes
1) Melt 4 Tablespoons butter in pan then add half of the diced shallots, sauteing until tender, about 2-3 minutes
2) Add mushrooms, season with salt and pepper and saute until liquid is mostly gone, about 12 minutes.
3) Add beef broth and Cognac (Marsala wine works), simmer until liquid is absorbed into the mushrooms and scant sauce remains, about 12-14 minutes
4) Remove mushrooms from pan and transfer to a bowl, covering with foil to keep moisture in
5) Add 2 Tablespoons olive oil to the same pan and turn to medium-high
6) When pan is hot, sear beef tenderloin, 2 minutes per each side
7) Reduce to medium and cook an additional 3 minutes per side and remove to a plate and let cool. Wait until later to dice the beef tenderloin.
8) Add the remaining olive oil to the pan for the potatoes, sautéing between medium and medium-high about 10 minutes, then add 1 Tablespoon butter, mix, and saute for another 10 minutes
9) Stir potatoes every 3 minutes, to avoid browning on just one side, season with salt & pepper
10) Add 1 Tb butter to potatoes and the other half of the diced shallots and mix in, about 3 minutes. Season to taste with salt and pepper.
11) Dice the beef tenderloin into 1/2 inch cubes. (The beef will be very rare still, but will cook in the oven.)
12) Add the beef and mushrooms to the pan with the potatoes, mix in and warm through
13) Transfer hash to bowl, mix in the crème fraîche, fresh dill and paprika. Season to taste with salt and pepper. Add more paprika if you desire a little more heat!
14) Butter the inside of the pie dish and gently roll one 9-inch crust over the dish and press  crust down against the dish, pressing out any air pockets.
15) Fill the bottom pie crust with the hash from the bowl.
16) Gently roll the second 9-inch crust over the hash and join the two crusts by pinching them all the way around the pie dish. Cut a 1 inch slit in the center of the pie.
17) Use a pastry brush to brush liberal amounts of the egg wash all over the pie crust.
18) Sprinkle the top with the smoked sea salt
19) Place in the middle rack of the oven and cook for 30-35 minutes. If the edges of the crust start to look too brown, put foil around the edges. (I didn’t need to)
20) Remove pie from oven and let stand for 10 minutes. Slice and top with a dollop of crème fraîche & sprig of dill. Sprinkle a tiny amount of pimentón around the plate. VOILA!
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4 Responses to “Beef Tenderloin Hash Pot Pie”

  1. Lawren

    I don’t suppose this would be just as tasty with corned beef would it? 🙂

    • Clark Haass

      I think it would be delicious! My post St. Patrick’s Day corned beef was transformed into croquettes! 🙂

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