0:09
I feel so fortunate but not only is
0:14
trade Matthews the supplier of the
0:17
seafood for the restaurant he's also my
0:19
friend so he's going to make sure that I
0:21
get the good stuff all the time so I'm
0:24
actually making a beef wellington with
0:26
an oyster pate but before we get started
0:28
I want to show you how to shuck an
0:30
oyster we're just going to take them out
0:33
and you want to make sure that you have
0:35
either an oyster glove or a rag I kind
0:37
of like to have mine down on something
0:39
and this gives me better control if I do
0:42
it this way and we're going to take our
0:44
oyster and on this end there's a small
0:49
little crack and that little crack will
0:51
allow you to get your oyster knife down
0:54
in there and once you get it in there
0:56
turn your knife sideways and that will
1:01
open up your oyster ooh looks so good
1:04
and that's all there is to it okay let's
1:08
move back down here to our beef
1:11
tenderloin and I've got a pan that's
1:13
getting hot here and I'm going to put a
1:15
little olive oil and butter because the
1:18
butter by stealth might burn a little
1:22
bit I'm going to fit that off first
1:24
second whew that butter is popping I'm
1:27
going to come down here and I'm going to
1:30
coat our meat with a little olive oil
1:32
and then I'm going to encrust it with
1:34
just salt and black pepper and I'm not
1:37
going to be shy with my salt because
1:40
it's going to make a nice crust for us
1:42
now we're just going to coat it good
1:44
with pepper all the way around okay
1:48
we've got our meat ready for the pan our
1:50
pan is nice and hot and we're just going
1:54
to stick it in there and we're going to
1:57
sear it all over and it's smelling so
2:01
good already we don't want to getting
2:04
too done for when I slice into him I
2:06
want him to be nice and ready and then
2:11
I'm going to lose him right there all
2:13
- all the good seasoning and stuff that
2:16
came off Bobby I'm going to add some
2:22
and shallot and some fresh garlic and
2:28
I'm just going to saute that in all that
2:31
good juice that came out of our meat
2:34
it's getting right though it smells so
2:37
yummy so we're going to take our drain
2:40
to oysters and throw them over in here
2:43
and we're just going to saute those
2:46
oysters until they get that kind of
2:48
opaque look and it doesn't take long at
2:51
all to cook an oyster so this is going
2:53
to take just a second they're already
2:55
starting to curl up on me alright so
2:58
those are going along and we're going to
2:59
add about one tablespoon of sherry and
3:03
that's going to help deglaze our pan and
3:06
you'll want to use a good sherry not
3:09
necessarily a cooking sherry alright
3:11
looks like our oysters are just about to
3:13
get there alright that's ready and we're
3:17
going to come over here to our food
3:19
processor and we're going to throw in
3:21
some cracker crumbs and I'm going to
3:25
come over here and I'm going to take our
3:34
oysters and add them in with our cracker
3:37
crumbs just like that alright now I'm
3:48
going to use the pulse or only s because
3:53
it won't take much to process it to the
3:56
point that we're going to need okay now
4:02
we're just going to take our pate and
4:05
we're going to drain it using some
4:07
cheesecloth because we want this nice
4:10
and stiff and I'm just going to put this
4:13
right in there is it a wonderful
4:15
consistent while y'all gone
4:18
I got everything cleaned up and I was
4:20
even able to go ahead and roll out our
4:22
puff pastry for our beef wellington it's
4:25
a great product that you can find in the
4:27
grocery store in the frozen food section
4:30
and all I'm going to do is take our pate
4:34
and I'm going to spread it around and
4:37
we're just going to kind of run him out
4:39
so that when we put our meat on there
4:42
it's about the same size and shape as
4:44
the meat we're just going to do it even
4:47
all right now we're going to take our
4:48
meat and I'm going to put the pretty
4:50
side down just like that
4:55
all right now I'm just going to dampen
4:58
that edge with a little water using my
5:00
fingers just like that and I'm going to
5:02
just pull this over so that it will seal
5:05
I'm going to kind of do a little tuck
5:07
here call that right up there pressing
5:10
down so that I know that he's good and
5:13
lightly greased my cookie sheet I'm
5:16
going to transfer him very gently and
5:19
I've got an egg and a little bit of
5:22
water beating up right here so we're
5:24
just going to brush him all over so
5:27
every part that your guest sees will
5:30
have that Sheen to it your puff pastry
5:33
actually comes packaged two big sheets
5:35
so I've used some of it to do with some
5:38
little cutouts because this is just so
5:41
pretty to just put a little design on it
5:44
you could use a cookie cutter so this
5:47
just makes it look like you've gone to a
5:49
little bit more trouble than you
5:50
actually have so now we're going to go
5:53
back and just Pat that because we want
5:56
the leaves or whatever you decide to do
5:58
to be as pretty in this shiny and it's
6:00
the rest of your beef wellington and
6:02
while he's cooking we're going to move
6:05
on down here and start our pie oh look
6:10
how good that looks in that one goes for
6:15
about 15 or 20 minutes and I've actually
6:17
got another one ready in the other oven
6:18
and I'm going to pull it out because
6:20
this really needs to sit and rest for
6:23
ten or fifteen minutes before you cut it
6:26
so we're going to take him out it looks
6:28
really really good now you can cook this
6:31
anywhere from 350 to 450
