• Pastry crust sufficient for one 2-crust 9 inch pie
  • 1 1/2 pounds beef tenderlion
  • Salt
  • Pepper
  • 2 cloves garlic, pressed
  • 1/2 pound mushrooms
  • Butter (approximately 1/2 pound)
  • 1/2 cup (or more) sherry
  • Directions

    Divide the pastry into 2 parts and roll each about ¼ inch thick. Place on cookie sheet. Season the steak with salt, pepper and pressed garlic. Clean and slice the mushrooms. Sautê the meat in some of the butter over a very high flame on both sides. Remove from the pan. Add more butter and sautè the mushrooms. Remove them from the pan. Add more butter and the wine. Reduce it by half by cooking rapidly. Place the meat on 1 pastry round. Top with the mushrooms and the sauce. Cover with the other round. Fold and seal the edges tightly. Bake at 375 degrees for 25 to 30 minutes. Serve plain or with a Bêarnaise sauce.

    Serves 4

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