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Easy skillet beef pot pie

4 servings

• 1 package refrigerated biscuits or 1 refrigerated pie crust
• 2 (8-ounce) filets mignon
• Salt and ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, minced
• 8 ounces white mushrooms, halved if small, quartered if large
• 1/4 cup unbleached all-purpose flour
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 2 1/2 cups low-sodium chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoons minced fresh thyme
• 2 cups frozen pea-carrot medley, thawed

Adjust oven rack to middle position and heat oven according to biscuit or pie crust package instructions.

Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown steaks on both sides, leaving centers rare, about 4 minutes total. Transfer to plate. When cool enough to handle, cut in 1/2-inch cubes.

Add remaining tablespoon oil, onion, mushrooms and 1/2 teaspoon salt to skillet and return to medium heat until onion is softened, about 5 minutes. Stir in flour and garlic and cook, stirring constantly, until flour is incorporated, about 1 minute.

Stir in wine and cook until evaporated, about 30 seconds. Slowly whisk in broth, tomato paste and thyme, and bring to simmer. Cover and cook over medium-low heat until thickened, 8 to 10 minutes.

While sauce simmers, bake biscuits according to package instructions, or unfold pie dough onto parchment paper-lined baking sheet and bake according to package instructions.

Stir peas and carrots and beef with accumulated juices into skillet and continue to simmer until heated through, about 2 minutes. Season with salt and pepper to taste.

If using pie crust, carefully slide onto skillet and serve. If using biscuits, place on top of skillet or individual servings and serve.

(From “ The Best 30-minute Recipe ” by the editors of Cook's Illustrated, America's Test Kitchen.)

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