Ingredients
2
6-ounce beef tenderloin steaks (each about 1 inch thick)
1
3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
1
1/2 cups chopped leeks (white and pale green parts only; about 2 medium)
2
large green onions, chopped
4
refrigerated pie crusts (two 15-ounce packages), room temperature
1
egg, beaten to blend (for glaze)
Directions
1.
Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes.
2.
Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
3.
Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
4.
Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.
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