1. Preheat oven according to pie crust directions. 2. Season filets with salt and pepper. 3. Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat. 4. Brown steaks on both sides, leaving centers rare, about 4 minutes total. 5. Transfer to plate, let cool, then cut into ½ inch cubes. 6. Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet. 7. Return to medium heat and cook until onion is softened, about 5 minutes. 8. Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute). 9. Stir in wine and cook until evaporated, about 30 seconds. 10. Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer. 11. Cover and cook over medium-low heat until thickened, 8 to 10 minutes. 12. While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions. 13. Stir peas and carrots and beef with juices into skillet. 14. Continue to simmer until heated through, about 2 minutes. 15. Season with salt and pepper to taste. 16. When pie crust is done, carefully slide onto skillet and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
