This past week was my husband’s birthday. We didn’t plan on doing anything special, seeing as we were just away for a few days on vacation, but I still wanted to make a nice dinner and, of course, have some cake. With the weather being pretty mild and sun on the horizon, it seemed like the perfect opportunity to break open the barbecue. So, off to the store I went to buy some steaks. I’m not sure exactly what was going through my mind when I was at the store…. maybe it just was the prospect of barbecuing for the first time this year. Whatever the reason, I ended up grossly overbuying. Like, by 2 full, good sized steaks. The obvious question became “what am I going to do with all the leftovers?”.
Between this and a local brewery, Field House Brewing, inspiration for this steak and porter pie was born. With it’s salted licorice flavours, the Salted Dark Porter paired nicely with the fennel and mushrooms and was bold enough to hold it’s own against the steak. If you don’t live nearby, this recipe can be easily adapted using another dark beer, like porter or stout. Just make sure that it’s one you enjoy the flavour of, as that flavour will intensify when it’s cooked down.
In the event that you don’t have 2 full steaks leftover (because, really, who does), you could just sear the steak in the pot first. Remove it, and then add the fennel, leeks and shallots. Then you’d have the added bonus of scraping up all the brown bits of flavour.
However you choose to make it, I hope you enjoy it!
2 tbsp extra virgin olive oil
1 lbs grilled steak, cut into bite size pieces
1/2 Cup fennel, diced
1/2 Cup leeks, sliced
1 large shallot, diced
1 Cup button mushrooms, diced
2 Cups potatoes, diced
2 tbsp fresh thyme
1 Cup porter or stout (I used Field House Brewing’s Salted Dark Porter)
1 Cup beef broth
1 tbsp balsamic vinegar
1/4 Cup fresh parsley
1 – 397g package frozen puff pastry, thawed
Preheat the oven to 400 degrees Farenheit
In a large pot, heat the oil over medium heat. Add in the fennel, leeks and shallot. Cook for a few minutes until starting to sweat. Stir in the mushrooms, followed by the potatoes, thyme and porter. Cook for 1 – 2 minutes until some of the porter has cooked off, then add the broth and balsamic vinegar. Bring to simmer over low – medium heat and cook until the potatoes are tender (about 10 minutes). Stir in the parsley and season with salt, if necessary. Remove from the heat and set aside to cool slightly.
Roll the pastry out onto a lightly floured surface to about 1/4″ thickness. Cut into 4 equal pieces.
Divide the steak mixture evenly among four ramekins. Cover each with a piece of the pastry and seal the edges with your fingers. Place the ramekins on a baking sheet and place in the oven. Cook for about 20 minutes until the tops are golden and puffy. Serve immediately.
I’ll be sharing this recipe with the lovely people at Fiesta Friday this week. Come check it out for some delicious recipes.