Ingredients
1puff pastry sheet
1½lbsbeef tenderloin
¾lblamb kidneys,or veal kidneys
salt
Pepper
2tbspcanola oil
1shallot
1carrot
1stalkcelery
2tbspall purpose flour
2cupsgood quality beef stock
3tbspunsalted butter
1tspfresh thyme
Preparation
Preheat 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 for 5 to 8 minutes until golden. Cool on a wire rack.
Season 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.
Stir in flour and cook, stirring constantly. 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.
To serve, divide stew among 6 bowls and top each with a puff pastry disk.
