Beef Wellington

I feel so fortunate that not only is Trey Matthews the supplier of the seafood for the restaurant, he's also my friend

So he's going to make sure that I get the good stuff all the time. So I'm actually making a beef wellington with an oyster pate

But before we get started, I want to show you how to shuck an oyster. We're just going to take them out, and you want to make sure that you have either an oyster glove or a rag

I kind of like to have mine down on something, and this gives me better control if I do it this way

And we're going to take our oyster, and on this end, there's a small little crack

And that little crack will allow you to get your oyster knife down in there

And once you get it in there, turn your knife sideways, and that will open up your oyster

Ooh, it looks so good. And that's all there is to it

Okay, let's move back down here to our beef tenderloin. And I've got a pan that's getting hot here

And I'm going to put a little olive oil and butter because the butter by itself might burn a little bit

And I'm going to sit that off a second. Ooh, that butter's popping. I'm going to come down here

and I'm going to coat our meat with a little olive oil

And then I'm going to encrust it with just salt and black pepper

and I'm not gonna be shy with my salt because it gonna make a nice crust for us Now we just gonna coat it good with pepper all the way around Okay We got our meat ready for the pan Our pan is nice and hot

And we're just gonna stick it in there. And we're gonna sear it all over

And it's smelling so good already. We don't want to get him too done

because when I slice into him, I want him to be nice and red. and I'm gonna move him right there

Alright, to all the good seasoning and stuff that came off of him, I'm gonna add some mushrooms

and shallots and some fresh garlic and I'm just gonna saute that

and all that good juice that came out of our meat. It's getting right though, it smells so yummy

So we're going to take our drained oysters and throw them over in here

And we're just going to saute those oysters until they get that kind of opaque look

And it doesn't take long at all to cook an oyster. So this is going to take just a second

They're already starting to curl up on me. All right, so those are going along

And we're going to add about one tablespoon of sherry. And that's going to help deglaze our pan

And you'll want to use a good sherry, not necessarily a cooking sherry

All right, it looks like our oysters are just about to get there

All right, that's ready. And we gonna come over here to our food processor and we gonna throw in some cracker crumbs And I going to come over here and I going to take our oysters and add them in with our cracker crumbs

just like that. Yum. All right, now I'm going to use the pulser on this because it won't take much to process

it to the point that we're going to need it. Okay, now we're just going to take our pate and we're going to drain it using some cheese

cloth because we want this nice and stiff. And I'm just going to put this right in there

it a wonderful consistency. While y'all were gone, I got everything cleaned up and I was

even able to go ahead and roll out our puff pastry for our beef wellington. It's a great

product that you can find in the grocery store in the frozen food section. And all I'm gonna

do is take our pate and I'm gonna spread it around and we're just gonna kind of run him

out so that when we put our meat on there, it's about the same size and shape as the meat. We're

just going to do it even. All right, now we're going to take our meat and I'm going to put the

pretty side down just like that All right now I just going to dampen that edge with a little water using my fingers just like that Then I going to just pull this over so that it will seal And I going to kind of do a little tuck here

Pull that right up there, press him down so that I know that he's good and sealed

All right, now I've lightly greased my cookie sheet and I'm going to transfer him very gently

And I've got an egg and a little bit of water beaten up right here

So we're just gonna brush him all over so every part that your guest sees will have that sheen to it

Your puff pastry actually comes packaged, two big sheets. So I've used some of it to do us some little cutouts because this is just so pretty to just put a little design on it

You could use a cookie cutter. So this just makes it look like you've gone to a little bit more trouble than you actually have

So now we're gonna go back and just pat that because we want the leaves or whatever you decide to do

to be as pretty and as shiny as the rest of your beef wellington

And while he's cooking, we're gonna move on down here and start our pie

Oh, look how good that looks. In that one goes for about 15 or 20 minutes

and I've actually got another one ready in the other oven, and I'm gonna pull it out

because this really needs to sit and rest for 10 or 15 minutes before you cut it

So we're going to take him out. It looks really, really good

Now you can cook this anywhere from 350 to 450