A Tasty Transatlantic Treat: Steak and Kidney Pie with Vermeat's Beef Kidney and Tenderloin

Hello, fellow foodies and farm-to-table enthusiasts! Today, we're paying homage to a beloved British classic: Steak and Kidney Pie. Featuring Vermeat's Beef Kidney and Tenderloin cuts, this hearty, savory pie is just the thing to warm you up on a chilly day and delight your palate with rich, satisfying flavors.

Whipping up this Steak and Kidney Pie is always an adventure for me. Combining Vermeat's grass-fed Beef Kidney and Tenderloin, I can indulge in the culinary traditions of British cuisine while savoring the exceptional taste of Vermont-raised beef in this mouthwatering dish. Tasty and nutritious, this pie is the perfect example of how fusion can bring out the best in our meals.

Steak and Kidney Pie boasts a long culinary heritage in the United Kingdom, dating back to the early 19th century. Born in the warmth of British kitchens, this rich, filling dish has become a symbol of comfort food for many. By marrying the longstanding tradition of this British classic with the outstanding quality and eco-conscious values of Vermeat's Beef Kidney and Tenderloin, we proudly present a dish that is both delicious and sustainable, showcasing the very essence of Vermont's farm-to-table movement.

Here's why our Steak and Kidney Pie stands out with Vermeat's grass-fed Beef Kidney and Tenderloin:

1. Nutrition: Vermeat's Beef Kidney and Tenderloin cuts are excellent sources of protein and essential nutrients, creating a Steak and Kidney Pie that is equal parts delicious and nourishing.
2. Flavor: The robust flavors of Vermeat's Beef Kidney and the tender, premium-quality Tenderloin come together in perfect harmony, ensuring a delightfully succulent Steak and Kidney Pie that is true to its British heritage.
3. Sustainability: Using Vermeat's grass-fed Beef Kidney and Tenderloin cuts, our Steak and Kidney Pie recipe supports environmentally conscious farming practices and reflects Vermont's rich farm-to-table culture.

Ready to embark on a culinary journey and treat yourself to our scrumptious Steak and Kidney Pie, featuring Vermeat's mouthwatering grass-fed Beef Kidney and Tenderloin? Grab your ingredients, roll up your sleeves, and follow the recipe below. Prepare to indulge in the warm, comforting flavors of this British classic while celebrating the fresh, wholesome essence of Vermont-raised beef. Happy cooking and cheers!

Ingredients:

• 1 lb Vermeat grass-fed Beef Kidney, cubed
• 1 lb Vermeat grass-fed Tenderloin, cubed
• Salt and black pepper, to taste
• 1/4 cup almond flour or another low-carb flour alternative
• 2 tbsp grass-fed ghee or tallow, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup low-carb beef broth
• 1 cup water
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 cup chopped fresh parsley
• For the low-carb pie crust:
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup cold grass-fed butter, cubed
• 1/2 tsp salt
• 1 large egg
• 1 tbsp cold water

Instructions:

1. Season and dredge the meat: In a large bowl, combine the cubed Beef Kidney and Tenderloin. Season with salt and black pepper to taste. Add the almond flour, and toss the meat until evenly coated. Set aside.
2. Prepare the filling: In a large cast-iron skillet or non-PTFE Dutch oven, heat 1 tbsp of ghee or tallow over medium-high heat. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Add the coated Beef Kidney and Tenderloin to the skillet, and cook, stirring occasionally, until browned on all sides. This should take around 5-7 minutes.
3. Simmer the filling: To the skillet, add the beef broth, water, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, covered, for 45 minutes or until the meat is tender. Remove the bay leaf and stir in the chopped parsley.
4. Make the pie crust: While the filling is simmering, prepare the low-carb pie crust. In a large bowl, combine the almond flour, coconut flour, and salt. Cut in the cold butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Add the egg and cold water, and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven: Preheat your oven to 375°F (190°C).
6. Assemble the pie: Roll out the chilled pie dough between two pieces of parchment paper to fit the top of your skillet or Dutch oven. Remove the top parchment paper, and carefully invert the dough onto the filling. Press the dough edges firmly against the sides of the skillet or Dutch oven. Make a small slit in the center of the crust to allow steam to escape.
7. Bake the pie: Place your skillet or Dutch oven in the preheated oven and bake for 30-35 minutes, or until the pie crust is golden brown. Allow the pie to cool for about 10 minutes before serving. Slice into generous portions, and savor the delightful fusion of Vermeat's grass-fed Beef Kidney and Tenderloin in this comforting, savory Steak and Kidney Pie. Cheers!

Embrace your culinary creativity and dazzle your taste buds with our heartwarming Steak and Kidney Pie, which features Vermeat's outstanding grass-fed Beef Kidney and Tenderloin cuts. By following these simple instructions, you can enjoy a delightful dish that merges the beloved traditions of British cuisine with the freshness and quality of Vermont-raised, grass-fed beef. Gather your loved ones, serve up a slice, and share in the warmth and wholesomeness of this classic comfort food. Happy cooking and cheers!