1. Preheat oven according to pie crust directions.

2. Season filets with salt and pepper. Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.

3. Brown steaks on both sides, leaving centers rare, about 4 minutes total.

4. Transfer to plate, let cool. Cut into ½ inch cubes.

5. Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet. Return to medium heat and cook until onion is softened, about 5 minutes.

6. Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).

7. Stir in wine and cook until evaporated, about 30 seconds.

8. Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.

9. Cover and cook over medium-low heat until thickened, 8 to 10 minutes.

10. While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.

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

12. When pie crust is done, carefully slide onto skillet and serve. Makes 4 servings.