Roasted and braised Chairman’s Reserve sirloin in a pie with apple and cheddar slices, topped with powdered sugar.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.
Beef Filling and Pie
INGREDIENTS
- Chairman’s Reserve® Bone-In Sirloin trimmings
- trimmings from Bone in Sirloin
- 2 cups Wine (approx)
- 2 cups Stock (approx)
- Sachet d’epices (4-5 cloves garlic, sprigs of rosemary, thyme)
- Apple slices (enough to cover pie)
- Cheddar slices (enough to cover pie)
- Pie crust
- Powdered Sugar
METHOD
- Cover the beef trimmings with wine and stock. Tie the sachet to the handle of the pot and throw it in the braising liquid. Cook until beef is tender and “shreddable.”
- In a ready pie crust, fill with beef to the top. Place apple and cheddar slices in any order you see fit. I went with a uniform shape placing apple and cheddar overlapping. Roll out puff pastry and top.
- Bake at 350F until golden brown. Remove and top with a little bit of powdered sugar
