Matt's Meat Pies

 Meat Pie, Yields ~2 Pies

~1.5 lb Flank Steak

2 tsp Garlic Powder

1 tbsp Salt

2 tsp Pepper

1 tsp Olive Oil

3 tbsp Butter

1 tsp Thyme

3 Cloves Garlic

8 oz Sliced Baby Bella Mushrooms

½ Yellow Onion

1 tbsp Flour

½ Cup Beef Broth

½ Cup Red Wine (Merlot, Cabernet, etc.)

2 tsp Cornstarch (if required)

4 oz of Crumbled Blue Cheese or Gorgonzola

2 Packages Pie Crust (2 sheets per package, one top, one bottom)

1 Egg

Filling Preparation

1. Add Garlic Powder, Salt and pepper both sides of Flank Steak, and cut in half if required to fit in largest skillet

2. Heat large skillet over high heat with 1 tsp olive oil spread across the pan, sear each side of Flank Steak, ~1-2 minutes per side

3. Add 3 tbsp of Butter, 1 tsp Thyme, and 1 crushed Clove of Garlic to skillet and reduce to medium heat, baste Flank Steak until 135℉ internal temperature is reached

4. Remove Steak from pan to rest, discard garlic solids and half of the melted butter

5. Add 8 oz Sliced Baby Bella Mushrooms and cook until almost softened ~3-4 minutes

6. Add ½ diced Yellow Onion to remaining butter and cook on medium until translucent ~2-3 minutes

7. Add 2 Cloves Garlic finely minced, saute until fragrant <1 minute

8. Add 1 tbsp butter and incorporate with oil to form roux (flour/oil paste), allow to cook for <1 minute until raw flower smell is gone

9. Add ½ Cup Beef Broth and deglaze by scraping the fond off of the bottom of the pan, allow to thicken slightly and incorporate with the roux

10. Add ½ Cup Red Wine, allow alcohol to cook off, and sauce to thicken to desired consistency, add 2 tsp Cornstarch and 2 tsp Water mixed to a slurry if necessary

11. Slice Flank Steak thinly across the grain and incorporate with the sauce

Pie Assembly

1. Preheat oven to 375℉

2. Add bottom crusts to two pie tins, prick the bottom and sides with a fork all over, and push a layer of tin foil down on the surface of the crusts

3. Bake the bottom crusts for ~14-16 minutes or just until the edges begin to brown

4. Split the filling between the two prepared pie tins

5. Put half of the crumbled Blue Cheese or Gorgonzola on top of the filling for each pie

6. Mix 1 beaten egg with 2 tbsp water, brush the edge of the bottom crust where the top crust will seal the pie

7. Cover each pie with the top crust, trimming excess and adding vent holes

8. Brush the top surface of both pies with the prepared egg wash, and sprinkle the surface with salt

9. Bake the pies for another ~20 minutes until a golden brown surface is achieved, it is often helpful to cover just the outer edge of the pie with foil as that will brown faster and may start to burn before the rest of the pie crust gets any color