Ingredients
1 Quick and Easy Puff Pastry sheet
1 1/2 lb. beef tenderloin
3/4 lb. lamb kidneys or veal kidneys
salt
Pepper
2 tbsp. canola oil
1 shallot
1 carrot
1 celery stalk
2 tbsp. all-purpose flour
2 c. good-quality beef stock
3 tbsp. unsalted butter
1 tsp. fresh thyme
Preparation
Step 1Preheat oven to 400 degrees F. Line a large baking sheet with parchment. Cut puff pastry into six disks; arrange on sheet. Bake in upper third of oven until golden, 5 to 8 minutes. Cool on a wire rack.Step 2Season beef and kidneys with salt and pepper. Heat a large, heavy skillet over medium-high heat; add oil. Working in 2 to 3 batches, sautè meat, turning occasionally, until just browned. Cook each batch 5 to 8 minutes; remove with a slotted spoon and set aside. Reduce heat to medium; add shallot, carrot, and celery to skillet. Sautè until vegetables are tender, stirring frequently, about 6 minutes. Stir in flour and cook, stirring constantly, 1 minute. Return meat to pan, and slowly stir in stock. Bring to a boil, stirring frequently, then stir in butter. Season with salt and pepper; add thyme.Step 3To serve, divide stew among 6 bowls and top each with a puff pastry disk.
