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1
Heat olive oil in heavy large pot over high heat.
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2
Add beef ribs and brown on all sides, about 10 minutes.
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3
Add beef stock, tomato paste and bay leaves and bring to boil.
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4
Reduce heat and simmer uncovered until liquid is reduced to 4 cups, about 1 hour 15 minutes.
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5
Discard ribs.
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6
Add carrots and onion to pot.
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7
Simmer until carrots are tender, about 10 minutes.
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8
Add zucchini, mushrooms and tomatoes and simmer 8 minutes.
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9
Mix flour and 2 tablespoons butter in small bowl until paste forms.
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10
Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes.
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11
(Can be prepared 1 day ahead.
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12
Cover and refrigerate.
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13
Before continuing, rewarm over medium heat, stirring frequently.)
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14
Preheat oven to 400F.
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15
Butter six 1 1/4-cup custard cups or souffle dishes.
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16
Melt remaining 1 tablespoon butter in large nonstick skillet over high heat.
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17
Sprinkle beef tenderloin pieces with salt and pepper.
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18
Add beef to skillet and cook just until outside of beef is brown, about 1 minute per side.
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19
Transfer beef to prepared custard cups, dividing equally.
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20
Ladle vegetable gravy over beef in cups, dividing equally.
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21
Roll out 1 puff pastry sheet on floured surface to 12-inch square.
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22
Using small plate as guide, cut out three 5 1/2-inch rounds from sheet.
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23
Repeat with remaining pastry sheet.
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24
Brush edges of pastry rounds with egg glaze.
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25
Place 1 round, glazed side down, atop each filled custard cup; press overhang firmly to outside of each cup.
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26
Cut 3 vents in each pastry round.
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27
Brush pastry with remaining egg glaze.
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28
Bake beef tenderloin pies until pastry is golden brown and puffed, about 15 minutes.
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29
Serve warm.
