Up next in 10
In this episode of Paula Deen's Home Cooking, we create land and sea recipes that are sure to please. Before we start cooking, Paula heads to Mathew's seafood to stock up on the freshest fish.
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#pauladeen #blastfromthepast
Once in the kitchen, Paula creates some mouth watering dishes including
Beef Wellington
https://www.pauladeen.com/recipe/beef-wellington-with-oyster-pate/
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen y'all jump in
0:03
your swimsuits and grab your Beach
0:05
blankets cause today we're going on a
0:07
land and sea excursion first we're gonna
0:09
pay a visit to Matthews seafood truly
0:12
one of the best places in town to get
0:14
the freshest seafood and then we're
0:16
heading back to the kitchen where I'm
0:18
gonna be cooking up a mouth-watering
0:19
beef wellington and after that a juicy
0:23
steak with a creamy shrimp pie that
0:25
takes center stage on our plate and
0:28
Lance my fresh green bean and tomato
0:30
salad plucked right from the garden so I
0:33
hope y'all have had plenty of rest cuz
0:35
it's gonna be a busy day
0:38
[Music]
0:59
[Music]
1:08
good morning y'all I'm getting so hungry
1:11
thinking about today's menu that I'm
1:13
preparing we're on our way to Matthews
1:15
seafood to pick us up some oysters and
1:18
some shrimp because today's menu is all
1:21
about surf and turf whether you're
1:26
cooking seafood for two or 200 you
1:29
really can't beat the taste and
1:31
freshness of your local seafood market
1:33
that's why I always try to go to
1:35
Matthews seafood when guaranteed the
1:38
best catch from the sea in fact today
1:40
I'm gonna need some shrimp and oysters
1:43
you know most local seafood markets not
1:45
only clean your shrimp to you but they
1:48
will even fillet the fish of your choice
1:50
right on the spot so it's all ready to
1:53
go when you get it home not many
1:55
supermarkets offer this service but it's
1:58
one that can save you tons of time in
2:00
your kitchen your local seafood monger
2:03
is also a great source for tips like how
2:05
you should make sure to buy only oysters
2:08
that are closed all the way they're the
2:09
freshest and also the seafood should be
2:12
kept ice-cold all right now I think it's
2:15
time for us to get to our kitchen with
2:17
the fresh catch
2:22
I feel so fortunate that not only is
2:28
trade Matthews the supplier of the
2:30
seafood for the restaurant he's also my
2:32
friend so he's gonna make sure that I
2:35
get the good stuff all the time so I'm
2:37
actually making a beef wellington with
2:39
an oyster pate but before we get started
2:42
I want to show you how to shuck an
2:43
oyster we're just going to take them out
2:46
and you want to make sure that you have
2:48
either an oyster glove or a rag I kind
2:51
of like to have mine down on something
2:53
and this gives me better control if I do
2:56
it this way and we're going to take our
2:58
oyster and on this end there's a small
3:02
little crack and that little crack will
3:05
allow you to get your oyster knife down
3:07
in there and once you get it in there
3:09
turn your knife sideways and that will
3:14
open up your oyster ooh looks so good
3:18
and that's all there is to it okay let's
3:22
move back down here to our beef
3:24
tenderloin and I've got a pan that's
3:26
getting hot here and I'm gonna put a
3:29
little olive oil and butter because of
3:31
the butter that butter is popping I'm
3:40
gonna come down here and I'm going to
3:43
coat our meat with a little olive oil
3:45
and then I'm gonna encrust it with just
3:48
salt and black pepper and I'm not gonna
3:51
be shy with my salt because it's gonna
3:53
make a nice crust for us now we're just
3:57
gonna coat it good with pepper all the
3:59
way around okay we've got our meat ready
4:03
for the pan our pan is nice and hot and
4:06
we're just gonna stick it in there then
4:10
we're gonna sear it all over and it's
4:13
smelling so good already we don't want
4:17
to get him to done because when I slice
4:19
into him I want him to be nice and ready
4:24
him right there all right
4:27
- all the good seasoning and stuff that
4:30
came off fiving I'm gonna add some
4:32
mushrooms
4:36
and shallots and some fresh garlic and
4:41
I'm just gonna saute that and all that
4:44
good juice that came out of our meat
4:47
it's getting right though it smells so
4:50
yummy so we're gonna take our drain to
4:53
oysters and throw them over in here and
4:58
we're just gonna saute those oysters
5:00
until they get that kind of opaque look
5:02
and it doesn't take long at all to cook
5:05
an oyster so this is gonna take just a
5:07
second
5:08
they're already starting to curl up on
5:10
me all right so those are going along
5:12
and we're gonna add about one tablespoon
5:14
of sherry and that's gonna help deglaze
5:18
our pan and you'll want to use a good
5:20
sherry not necessarily a cooking sherry
5:24
all right looks like a oysters are just
5:26
about to get there all right that's
5:29
ready and we're going to come over here
5:32
to our food processor and we're gonna
5:34
throw in some cracker crumbs and I'm
5:43
gonna take our oysters and add them in
5:49
with our cracker crumbs just like that
6:00
right now I'm gonna use the pulser on
6:04
this because it won't take much to
6:08
process it to the point that we're gonna
6:10
need it okay now we're just going to
6:16
take our pate and we're gonna drain it
6:19
using some cheesecloth because we want
6:23
this nice and stiff and I'm just gonna
6:26
put this right in there it's at a
6:28
wonderful consistency all right so our
6:31
pate looks wonderful and I'm gonna come
6:33
down here and clean up and while I'm
6:35
doing that we're gonna take a quick
6:36
break and when we come back we're gonna
6:38
finish putting our beef wellington
6:40
together and we're gonna have steak and
6:43
pie
6:44
steak and shrimp pie that is
6:47
[Music]
6:53
[Music]
7:02
while y'all gone I got everything
7:05
cleaned up and I was even able to go
7:07
ahead and roll out our puff pastry for
7:09
our beef wellington it's a great product
7:12
that you can find in the grocery store
7:14
in the frozen food section and all I'm
7:17
gonna do is take our pate and I'm gonna
7:20
spread it around and we're just gonna
7:24
kind of run him out so that when we put
7:27
our meat on there it's about the same
7:29
size and shape as the meat and we're
7:32
just gonna do it even all right now
7:34
we're gonna take our meat and I'm gonna
7:35
put the pretty side down just like that
7:41
all right now I'm just gonna dampen that
7:44
edge with a little water using my
7:46
fingers just like that then I'm gonna
7:48
just pull this over so that it will seal
7:51
I'm gonna kind of do a little tuck here
7:54
pull that right up there press him down
7:56
so that I know that he's good and sealed
7:58
all right now lightly greased my cookie
8:01
sheet I'm gonna transfer him very gently
8:05
and I've got an egg and a little bit of
8:08
water beating up right here so we're
8:10
just gonna brush him all over so every
8:13
part that your guest sees will have that
8:16
Sheen to it your puff pastry actually
8:19
comes packaged to big sheets so I've
8:22
used some of it to do with some little
8:25
cutouts because this is just so pretty
8:27
so just put a little design on it you
8:30
could use a cookie cutter so this just
8:33
makes it look like you've gone to a
8:35
little bit more trouble than you
8:36
actually have so now we're gonna go back
8:39
and just Pat that because we want the
8:42
leaves or whatever you decide to do to
8:44
be as pretty in this shiny that's the
8:46
rest of your beef wellington and while
8:48
he's cooking we're gonna move on down
8:51
here and start our pie oh look how good
8:57
that looks in that one goes from about
9:01
15 or 20 minutes and I've actually got
9:03
another one ready in the other oven and
9:05
I'm gonna pull it out because this
9:06
really needs to sit and rest for 10 or
9:10
15 minutes before you cut it so we're
9:12
gonna take him out yet looks
9:14
really really good now you can cook this
9:17
anywhere from 350 to 450 but while this
9:20
is resting we're gonna come down here
9:23
we're gonna start the crust for our
9:25
shrimp I start with a stick of butter
9:28
and a three ounce package of cream
9:30
cheese and a cup of just all-purpose
9:35
flour so we're gonna cut that together
9:39
until we get a nice dough I think I'm
9:42
gonna finish it off with a spoon yeah
9:45
I'm gonna just mash it around like that
9:47
now you know this is gonna be a good
9:49
crust butter and cream cheese okay so
9:53
we're gonna divide this up into six
9:55
little balls because that'll perfectly
9:57
fill up a muffin tins five shells in
10:00
fact I've already got some already done
10:02
that's been chilling got them right here
10:11
and they're nice and chilled okay so
10:19
we're just gonna work these with our
10:22
hands we're not even gonna use a rolling
10:23
pin just gonna kind of get them going
10:25
and this has been lightly sprayed and
10:28
we're just gonna stick them in there
10:30
this is a yummy yummy crust though just
10:33
turns out great every time so we got
10:37
these ready and into the oven they go
10:40
we're gonna pop these in truck about
10:43
eight to ten minutes and in the meantime
10:47
I've got some ready in this other oven
10:52
because I kind of want to fill these Wow
10:55
our pie crusts are kind of warm and you
10:59
can see in that non-stick pan they're
11:01
gonna do beautifully for us all right in
11:03
the meantime I've got some butter back
11:06
here melting in my good over a liable
11:09
cast-iron skillet all right now all I'm
11:13
gonna do is make a white sauce and I'm
11:17
gonna add the flour and just stir that
11:20
around this is gonna be so good and so
11:23
rich do this add some cream and we're
11:26
gonna get at that cream
11:28
a white sauce that we're looking for so
11:30
we're just gonna slowly add that stir it
11:33
around just a little bit I think I'll
11:35
add the mushroom soup get all of our
11:36
liquid going in there and that's just
11:39
gonna give it a great flavor okay so I'm
11:43
gonna add just hand mushrooms mix that
11:46
up in there and I'm gonna add little
11:49
garlic powder all right now we're gonna
11:52
add grated Parmesan cheese and if you
11:54
feel like it's just too too thick for
11:56
you you can always use the juice from
11:59
your mushrooms and thin it out a little
12:01
bit which is what I'm doing I'm gonna
12:03
thin it just a little bit okay and I'm
12:06
gonna add my beaten egg to it and you'll
12:10
want to make sure that this is cooled
12:12
off a little bit because you don't want
12:13
it to scramble your eggs all right now
12:16
the last thing we've got to do to this
12:17
is add the shrimp and I've got one pound
12:21
of shrimp that's already been cooked
12:23
peeled deveined and chopped and we're
12:26
just going to throw them in here and
12:27
then we're ready to put this into our
12:29
pie filling that could eat it just like
12:34
this but there's one more thing that
12:36
we're gonna do to it I've got some bread
12:38
crumbs right here and I'm just gonna
12:40
toss them with a little butter that I've
12:43
got melted back here you know I always
12:45
seem to have just a little extra butter
12:47
in my kitchen somewhere you don't
12:49
usually have to go too far to find it
12:50
and just toss those bread crumbs with
12:55
that butter all right so we're gonna
12:59
start stuffing our crust with a heavenly
13:05
heavenly pie filling it's just gonna be
13:08
out of this world all right so now all
13:12
we're gonna do with this is cover it
13:14
with the buttered crumbs just like that
13:16
and we're gonna cook these at 350 for
13:19
about 15 or 20 minutes we kind of just
13:21
want them to get bubbly and we want our
13:24
bread crumbs to be nice and toasted and
13:27
when we come back I'm gonna show you how
13:29
to present this wonderful shrimp pie
13:31
that you your family and your guests are
13:34
just gonna love
13:36
[Music]
13:42
[Music]
13:52
okay we're back and I'm finishing up the
13:54
mushrooms and I think our pies are about
13:57
ready so let's go over here and check
14:00
and see what they look like oh gosh and
14:05
remember I told you about making sure
14:07
the butter got on every one of those
14:09
crumbs look how yummy they look okay
14:12
we've got a cast-iron skillet heating up
14:15
we want our pan to be pretty hot because
14:17
we're gonna do this rather quickly I'm
14:20
gonna add a little olive oil and I've
14:22
got some fresh minced garlic I'm gonna
14:25
go ahead and throw in there and while
14:27
that's getting soft I'm gonna come over
14:29
here and I'm gonna give us a few slices
14:32
of spring onion or green onion or
14:35
scallions whatever you call them we're
14:37
just gonna have a few to throw in our
14:39
paint so now I'm gonna take our meat and
14:41
I'm using very closely trimmed beef
14:45
tenderloin that's not gonna take much
14:47
cooking so I'm just gonna season it up
14:49
with some kosher salt and then we're
14:52
gonna put a little black pepper on it
14:54
[Applause]
14:56
all right now I'm gonna toss our meat in
14:59
that hot pan I'm gonna kind of push that
15:04
to the side now and I'm gonna throw our
15:08
mushrooms right on in that pan and let
15:11
them be sauteing my last steaks browning
15:14
at this point I'm gonna drop just a
15:18
little butter in there all right I'm
15:21
gonna flip these on over and while this
15:23
is cooking let's run on down here we're
15:25
gonna put together a salad real quick
15:26
like that we're gonna have a long with
15:28
our steak and pie in our beef wellington
15:31
I've taken some fresh green beans and
15:34
I've actually blanched them for about
15:36
five or six minutes and I'm gonna solve
15:40
these put in just some green peas and
15:45
sliced water chestnuts I just love these
15:48
things in a salad I just love the
15:50
crunchiness all right now I'm gonna toss
15:53
it with some just diced or chopped ripe
15:56
tomatoes this is when those little egg
15:59
slicers come in so handy but we're gonna
16:03
just slice ours like this
16:05
okay so I'm gonna add some mayonnaise
16:13
and I always like to use a good quality
16:17
mayonnaise all right and I'm gonna just
16:20
squeeze a little fresh lemon juice over
16:22
it and I'm gonna add some fresh ground
16:24
pepper which really flavors it nicely
16:30
all right now I'm just gonna take my
16:33
little salad fingers and give that a
16:36
little toss and they'll take just a few
16:39
turns to get it all mixed together I
16:42
think I'm gonna just come down here and
16:45
barri a few of my onions and toss in
16:50
there as well so this beats just having
16:54
an ordinary tossed salad and y'all can
16:57
see I'm serving this I've just lined my
16:59
dish with a little lettuce all right I'm
17:03
gonna take my meat out of here because I
17:06
don't want it to get too done on me
17:08
because I'm a medium-rare girl so I
17:11
don't want to keep it to that
17:13
temperature all right I'm gonna add
17:15
these green onions oh look at those
17:18
mushrooms how they've gotten nice and
17:19
brown now I'm gonna deglaze this with a
17:23
little beef stock and add a little cream
17:27
and I'm gonna let this cook down just
17:29
for a minute and kind of get thick and
17:31
scrape all the goodies around there so
17:35
I'm just gonna let that heat on up real
17:38
good and it won't take long fit
17:40
evaporate so in the meantime I think I'm
17:43
gonna get my pata here
17:45
oh-wee I'm gonna transfer it over to
17:51
this plate and that pie is gonna take
17:57
center stage you can see that this is
18:00
reducing fairly quickly I think we're
18:03
almost ready to go with this and I'm
18:06
just gonna toss that meat around and let
18:08
it get good and coated Oh
18:11
and so so good and this is how I present
18:21
my steak in tomato pie at the restaurant
18:24
it's gonna be yummy well this is my
18:26
favorite time folks so let's see what
18:30
we've got
18:31
I want to be able to have the pie in the
18:36
steak all in one bite oh it looks so
18:40
delicious this dish is the best of both
18:47
worlds and when we come back y'all I'm
18:50
gonna share some tips with y'all so hang
18:52
around there's more good eating ahead
18:55
[Music]
19:01
[Music]
19:05
I wanted to share with you a few tips
19:10
that have worked very well for me at
19:12
home when I'm having a heavy meal like
19:15
beef Michael and I just feel depraved or
19:18
deprived if we don't have a bite of
19:21
something sweet at the end of our meal I
19:23
have made some little chocolate
19:26
milkshakes now in this milkshake I have
19:28
crushed ice a little sugar ice cream
19:30
milk chocolate syrup and I've stopped
19:34
there because I don't know how many
19:35
children I'm actually gonna be serving
19:37
tonight so I'm just gonna pour these
19:39
into these great little shot glasses now
19:43
to decorate these for the children I'm
19:45
gonna put them a doll up fresh whipping
19:48
cream and one more little squirt of
19:50
chocolate but for the adults I'm gonna
19:54
top ours with a little coffee liqueur
19:57
and it's a wonderful start or finish for
20:01
any meal no matter whether I'm serving
20:05
beef lovers or seafood lovers at my
20:08
house I have never had a complaint on
20:11
either of these dishes and since I'm
20:14
having Easter's I really wanted my
20:16
napkin ring still kind of match my meal
20:18
so all I've done here is taken an
20:21
ordinary napkin ring and I've just glue
20:23
gunned the oyster shells and look how
20:26
good those look these tenderloin beef
20:30
tips with the shrimp pie is just out of
20:33
this world and that beef wellington with
20:35
our oyster pate in it just looks
20:37
completely sinful and don't forget these
20:41
wonderful little starters or finishers
20:45
until next time America I send you best
20:49
dishes hugs and kisses from me to you
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