Copyright 2002 Blacks Culinary

Preheat Oven to 425 To Cook the Steak Season the steak generously with kosher salt and fresh ground black pepper. In a cast iron pan add 1-2 Tbsp of oil and heat till nearly smoking. Place the steak presentation side down and allow to sear for 3-5 minutes. Flip the steak and place into the oven for 5 minutes. Remove the steak from the oven and return to the stove-top, flip, add 2 Tbsp of Real Butter, one Sprig of Thyme, 1 Sprig of Rosemary and 2 Garlic cloves to the pan. Tilt the pan forward so that the butter will run over the herbs and garlic. Spoon the butter over the steak constantly. Flip the steak and keep repeating till the steak has a nice crust and the meat is cooked to medium rare. Remove to a plate and allow to cool. Cut into cubes and reserve with the juices. To Make the Filling Par Boil your potatoes for 3-4 minutes or till near for tender. Drain, cool and set aside. Blanche the frozen peas in boiling water for 90 seconds, drain cool and set aside. To a large deep walled skillet add 1 tbsp of Oil or Butter. Heat to nearly smoking. Add the diced onion, carrots and celery. Saute for 4-5 minutes or until the onions are translucent. Remove the veggies to a bowl and set aside. To the same pan add 3 Tbsp of Butter and melt to a foam. Begin working in the flour to make a roux. Cook the roux for 3-5 minutes to remove the raw flour flavor. Slowly work in the broth a little at a time, stirring constantly to stretch the starches and break up any lumps. Continue to work in the broth until a nice gravy has formed. Season the gravy with salt, pepper, paprika and bouillon. Add the steak, pearl onions and the sautéed mirepoix. To the gravy. Cover and simmer for 5 minutes. Add the peas and potatoes and simmer for another 3-5 minutes. Keep warm until ready to assemble the pie or cover and refrigerate until ready. To Bake the Pie Preheat the Oven to 425* and place the rack on the lowest level. Line your pie pan with the bottom layer of pie crust. Fill generously with the filling. Add the top crust, crimp the edges and cut two slits in the top to allow steam to vent. Make a “Pie Crust Shield” by crimping 3-4 strips of foil along the edges to prevent the crust edge from over browning. Bake for 35 minutes or until the crust is golden  brown and the filling hot. Remove the pie shields in the last 3-5 minutes. Pro Tip: This dish freezes very well before baking and can be held for up to six months when wrapped well and kept in the freezer. To Cook from Frozen Preheat the oven to 375 and apply a foil pie crust shield to protect the crust while baking. Bake on the bottom rack for 90-100 minutes or till the crust is golden and the center reads at least 165*-170* in the center. Makes two pizza doughs.

1/3 cup Frozen Peas 2 tsp Paprika 1-2 tsp Better then Bouillon (to taste) 1-2 tsp Knorr Beef Bouillon 1 tsp Browning Agent 1 Tbsp Cornstarch (dissolved) Salt and Fresh Ground Black Pepper