Up next in 10
4 Surf & Turf Dinner Recipes - For great steak and shrimp dinner ideas, learn how to make beef Wellington and Paula's steak and shrimp pie recipe! Paula’s Home Cooking, Season 3, Episode 1.
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00:00 Intro
2:04 Beef Wellington With Oyster Pate Recipe: https://www.pauladeen.com/recipe/beef-wellington-with-oyster-pate/
8:56 Steak and Pie Recipe: https://www.pauladeen.com/recipe/steak-and-pie-lady-and-sons-restaurant/
15:12 Fresh Green Bean & Tomato Salad Recipe: https://www.pauladeen.com/recipe/fresh-green-bean-tomato-salad/
19:12 Chocolate Milkshakes Recipe
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Deen.
0:03
Y'all jump in your swimsuits and grab your beach blankets,
0:06
'cause today we're going on a land and sea excursion.
0:09
First, we're gonna pay a visit to Matthew Seafood,
0:11
truly one of the best places in town
0:14
to get the freshest seafood.
0:16
And then we're heading back to the kitchen
0:17
where I'm gonna be cooking up
0:19
a mouth watering Beef Wellington.
0:21
And after that, a juicy steak with a creamy shrimp hive.
0:25
It takes center stage on our plate.
0:28
And last, my fresh green bean and tomato salad
0:31
plucked right from the garden.
0:32
So I hope you all have had plenty of rest
0:35
because it's gonna be a busy day.
0:38
Good morning, y'all.
0:39
I'm getting so hungry
0:40
thinking about the day's menu that I'm preparing.
0:43
We're on our way to Matthews Seafood
0:46
to pick us up some oysters and some shrimp,
0:49
because today's menu is all about surf and turf.
0:55
Whether you're cooking seafood for two or 200,
0:58
you really can't beat the taste and freshness
1:01
of your local seafood market.
1:03
That's why I always try to go to Matthews Seafood
1:06
where I'm guaranteed the best catch from the sea.
1:09
In fact, today, I'm going to need some shrimp and oysters.
1:13
You know, most local seafood markets
1:15
not only plain your shrimp for you,
1:17
but they won't even fillet the fish of your choice
1:20
right on the spot
1:21
so it's all ready to go when you get it home.
1:24
Not many supermarkets offer this service,
1:27
but it's one that can save you
1:29
tons of time in your kitchen.
1:31
Your local seafood monger is also a great source for tips,
1:35
like how you should make sure to buy
1:37
only oysters that are closed all the way.
1:39
They are the freshest.
1:40
And also the seafood should be kept ice-cold.
1:43
All right now,
1:44
I think it's time for us to get to our kitchen
1:47
with the fresh catch.
1:52
I feel so fortunate that not only is Trey Matthews,
1:57
the supplier of the seafood for the restaurant,
1:59
he's also my friend.
2:00
So he's gonna make sure
2:02
that I get the good stuff all the time.
2:04
So I'm actually making a Beef Wellington
2:07
with an oyster pate.
2:08
But before we get started,
2:09
I wanna show you how to shuck an oyster.
2:13
We're just gonna take them out,
2:14
and you wanna make sure that you have
2:16
either an oyster glove or a rag?
2:18
I kind of like to have mine down on something,
2:21
and this gives me better control if I do it this way.
2:24
And we're gonna take our oyster,
2:27
and on this end, there's a small little crack.
2:31
And that little crack will allow you
2:33
to get your oyster knife down in there.
2:35
And once you get it in there,
2:37
turn your knife sideways.
2:41
And that will open up your oyster.
2:44
Ooh, it looks so good,
2:45
and that's all there is to it.
2:48
Okay, let's move back down here to our beef tenderloin.
2:53
And I've got a pan, it's getting hot here.
2:55
And I'm gonna put a little olive oil and butter
2:58
because the butter by itself might burn a little bit.
3:04
And I'm gonna sit that off for a second.
3:06
Ooh, that butter's poppin'.
3:07
I'm gonna come down here,
3:09
and I'm going to coat our meet with a little olive oil.
3:14
And then I'm gonna encrust it
3:15
with just salt and black pepper.
3:18
And I'm not gonna be shy with my salt,
3:20
because it's going to make a nice crust for us.
3:24
Now we're just gonna coat it good with pepper
3:26
all the way around.
3:28
Okay. We've got our meat ready for the pan.
3:31
Our pan is nice and hot.
3:34
And we're just going to stick it in there,
3:36
(meat searing)
3:37
and we're going to sear it all over.
3:40
And it's smelling so good already.
3:45
We don't wanna get him too done
3:46
because when I slice into him,
3:47
I want him to be nice and red.
3:52
And I'm gonna move him right there.
3:54
All right.
3:55
To all the good season and stuff that came off bobbing,
3:59
I'm gonna add some mushrooms
4:02
(mushroom searing)
4:04
and shallots,
4:07
and some fresh garlic.
4:10
And I'm just gonna saute that in all that good juice
4:14
that came out of our meat.
4:16
And it's getting right though it smells so yummy.
4:19
So we're gonna take our drained oysters
4:22
and throw them over in here.
4:26
Now we're just gonna saute those oysters
4:28
until they get that kind of opaque look.
4:30
And it doesn't take long at all to cook an oyster,
4:33
so this is gonna take just a second.
4:36
They're already starting to curl up on me.
4:38
All right, so those are going along
4:39
and we're gonna add about one tablespoon of sherry.
4:44
And that's gonna help deglaze our pan.
4:47
And you'll wanna use a good sherry,
4:49
not necessarily a cooking sherry.
4:52
All right, it looks like oysters
4:53
are just about to get there.
4:56
All right, that's ready.
4:58
And we're gonna come over here to our food processor,
5:01
and we're gonna throw in some cracker crumbs.
5:05
And I'm gonna come over here.
5:07
(cutlery clattering)
5:11
And I'm gonna take
5:14
our oysters and add 'em in with our cracker crumbs
5:21
just like that.
5:23
(cutlery clattering)
5:27
Yum.
5:29
All right, now I'm gonna use the processor.
5:32
Only yes, because it won't take much to process it
5:37
to the point that we're going to need it.
5:39
(processor rattling)
5:42
Okay.
5:43
Now, we're just gonna take our pate
5:46
and we're gonna drain it using some cheesecloth,
5:50
because we want this nice and stiff.
5:52
And I'm just gonna put this right in there.
5:55
It set a wonderful, consistent stuff.
5:58
All right, so our pate looks wonderful.
6:00
And I'm gonna come down here and clean up.
6:02
And while I'm doing that,
6:03
we're gonna take a quick break and when we come back,
6:05
we're gonna finish putting our Beef Wellington together,
6:09
and we're gonna have steak and pie,
6:12
steak and shrimp pie, that is.
6:17
I so hope y'all are enjoying the show.
6:20
And if you do.
6:22
Be sure to click like, subscribe and
6:25
notification bell so you'll never miss a video.
6:29
And we'll be right back after the break.
6:37
While y'all were gone, I got everything cleaned up,
6:39
and I was even able to go ahead
6:41
and roll out our puff pastry for our Beef Wellington.
6:44
It's a great product that you can find in the grocery store
6:48
in the frozen food section.
6:50
And all I'm gonna do is take our pate,
6:53
and I'm gonna spread it around.
6:57
And we're just gonna kind of run him out
6:59
so that when we put our meat on there,
7:01
it's about the same size and shape as the meat.
7:05
We're just gonna do it even.
7:07
All right, now we're gonna take our meat,
7:09
and I'm going to put the pretty side down
7:14
just like that.
7:16
All right, now I'm just gonna dampen that edge
7:18
with a little water using my fingers just like that.
7:21
Then I'm gonna just pull this over so that it will seal,
7:25
and I'm gonna kind of do a little tuck here,
7:27
pull that right up there,
7:29
pressing down so that I know that he's good and sealed.
7:32
All right, now, lightly greased my cookie sheet,
7:35
and I'm gonna transfer him very gently.
7:39
And I've got a egg and a little bit of water
7:42
beaten up right here.
7:44
So we're just gonna brush him all over
7:46
so every part that your guest sees
7:49
will have that sheen to it.
7:51
Your puff pastry actually comes packaged to big sheets.
7:55
So I've used some of it to do some little cut outs,
7:59
because this is just so pretty.
8:01
They just put a little design on it.
8:04
You could use a cookie cutter.
8:06
So this just makes it look like you've gone
8:08
to a little bit more trouble than you actually have.
8:11
So now we're gonna go back and just pat that
8:14
because we want the leaves or whatever you decide to do
8:18
to be as pretty and as shiny
8:20
as the rest of your Beef Wellington.
8:22
And while he's cooking,
8:24
we're gonna move on down here and start our pie.
8:29
Oh, look how good that looks.
8:33
In that one goes for about 15 or 20 minutes.
8:36
And I've actually got another one ready in the other oven,
8:38
and I'm going to pull it out
8:40
because this really needs to sit and rest
8:42
for 10 or 15 minutes before you cut it.
8:45
So we're gonna take him out.
8:47
It looks really, really good.
8:49
Now you can cook this anywhere from 350 to 450.
8:53
But while this is resting,
8:55
we're gonna come down here,
8:56
and we're gonna start the crust for our shrimp pie.
9:00
Start with a stick of butter
9:02
and a three-ounce package of cream cheese,
9:07
and a cup of just all purpose flour.
9:10
So, we're gonna cut that together until we get a nice dough.
9:16
I think we'll finish it off with the spoon.
9:18
Yeah, I'm gonna just mash it around like that.
9:21
Now you know this is gonna be a good crust,
9:24
butter and cream cheese.
9:26
Okay, so we're gonna divide this up into six little balls
9:30
because that will perfectly fill up
9:32
our muffin tins for our shelves.
9:34
In fact, I've already got some already done.
9:36
It's been chillin'.
9:37
(door opening)
9:41
Got them right here.
9:43
(paper bag rustles)
9:45
And they're nice and chilled.
9:48
(paper bag rustles)
9:51
Okay, so we're just gonna work these with our hands.
9:56
We're not even gonna use a rolling pin,
9:58
just gonna kind of get them going.
10:00
And this has been lightly sprayed,
10:02
and we're just gonna stick them in there.
10:04
This is a yummy, yummy crust dough.
10:06
Just turns out great every time.
10:10
So we got these ready and into the oven they go.
10:14
We're gonna pop these in for about eight to 10 minutes.
10:20
And in the meantime,
10:22
I've got some ready in this other oven,
10:26
because I kind of want to feel these
10:29
while our pie crust to kind of warm.
10:32
And you can see in that nonstick pan,
10:35
they're going to do beautifully for us.
10:37
All right, in the meantime,
10:38
I've got some butter back here meltin'
10:40
in my good old reliable cast iron skillet.
10:44
All right.
10:46
Now all I'm gonna do is make a white sauce,
10:50
and I'm going to add the flour and just stir that around.
10:54
This is gonna be so good and so rich.
10:58
To this, I add some cream,
11:00
and we're gonna get that creamy white sauce
11:03
that we're looking for.
11:04
So we're just gonna slowly add that,
11:06
stir it around just a little bit.
11:08
I think I'll add the mushroom soup,
11:09
get all of our liquid going in there,
11:12
and that's just gonna give it a great flavor.
11:16
Okay, so I'm gonna add just canned mushrooms.
11:19
Mix that up in there,
11:22
and I'm going to add a little garlic powder.
11:24
All right, now we're gonna add grated Parmesan cheese.
11:27
And if you feel like it's just too, too thick for you,
11:30
you can always use the juice from your mushrooms
11:34
and thin it out a little bit, which is what I'm doing.
11:36
I'm gonna thin it just a little bit.
11:39
Okay, and I'm gonna add my beaten egg to it.
11:44
And you'll wanna make sure this has cooled off a little bit
11:46
because you don't want it to scramble your eggs.
11:49
All right, now the last thing we've got to do to this
11:52
is add the shrimp.
11:53
And I've got one pound of shrimp that's already been cooked,
11:57
peeled, deveined and chopped.
11:59
And we're just gonna throw 'em in here,
12:00
and then we're ready to put this into our pie filling
12:04
(Paula humming)
12:06
That could eat it just like this.
12:09
But there's one more thing that we're gonna do to it.
12:11
I've got some bread crumbs right here,
12:13
and I'm just going to toss him with a little butter
12:16
that I've got melted back here.
12:17
You know, I always seem to have
12:19
just a little extra butter in my kitchen,
12:21
somewhere you don't usually have to go too far to find it.
12:25
And just toss those bread crumbs with that butter.
12:31
All right.
12:33
So we're gonna start stuffing our crust
12:37
with that heavenly heavenly pie filling.
12:41
It's just gonna be out of this world.
12:45
All right, so now all we're gonna do with this
12:47
is cover it with the buttered crumbs, just like that.
12:50
And we're gonna cook these at 350
12:52
for about 15 or 20 minutes.
12:54
We kind of just want them to get bubbly,
12:56
and we want our bread crumbs to be nice and toasted.
13:00
And when we come back,
13:02
I'm gonna show you how to present this wonderful shrimp pie
13:05
that you, your family and your guest are just gonna love.
13:13
I hope y'all are enjoying the show
13:15
and I want to hear from you.
13:17
Tell me what recipes or videos you'd like to see me
13:20
make by just leaving a short comment below.
13:24
Now, let's get back to the show, y'all.
13:32
Okay, we're back and I'm finishing up the mushrooms.
13:34
And I think our pies are about ready.
13:37
So let's go over here and check
13:41
and see what they look like.
13:43
Oh gosh.
13:44
And remember, I told you about making sure
13:47
butter got on every one of those crumbs.
13:49
Look how yummy they look.
13:52
Okay, we've got our cast iron skillet heating up.
13:55
We want our pan to be pretty hot,
13:57
because we're gonna do this rather quickly.
14:00
Now I'm gonna add a little olive oil
14:02
and I've got some fresh mints garlic
14:04
I'm gonna go ahead and throw in there.
14:06
And while that's getting soft,
14:08
I'll come over here and I'm gonna give us
14:11
a few slices of spring onion or green onion
14:14
or scallions, whatever you call them.
14:17
We're just gonna have a few to throw in our pan.
14:20
So now I'm gonna take our meat
14:21
and I'm using a very closely trimmed beef tenderloin
14:26
that's not gonna take much cooking.
14:28
So I'm just gonna season it up with some kosher salt
14:31
and then we're gonna put a little black pepper on it.
14:34
(black pepper sprinkles)
14:37
All right, now I'm gonna toss some meat in that hot pan.
14:41
(meat pieces searing)
14:43
Gonna kind of push that to the side now,
14:45
and I'm gonna throw our mushrooms right on in that pan
14:50
and let them be saute and while the steak's browning.
14:55
I think at this point,
14:56
I'm gonna drop just a little butter in there.
15:00
All right, I'm gonna flip these all over.
15:02
And while this is cooking, let's run on down here.
15:04
We're gonna put together a salad real quick
15:06
like that we're gonna have along with our steak and pie
15:10
in our Beef Wellington.
15:11
I've taken some fresh green beans
15:14
and I've actually blanched them
15:16
for about five or six minutes.
15:18
And I'm gonna salt these,
15:20
put in just some green peas,
15:25
and sliced water chestnuts.
15:27
I just love these things in a salad,
15:29
and I just love the crunchiness.
15:32
All right, now I'm going to toss it with some
15:34
just diced or chopped ripe tomatoes.
15:38
This is when those little egg slicers come in so handy,
15:42
but we're gonna just slice ours like this.
15:46
Okay, so I'm gonna add some mayonnaise.
15:49
(cutlery clattering)
15:53
And I always like to use a good quality mayonnaise.
15:58
All right, and I'm gonna just squeeze
16:00
a little fresh lemon juice over it.
16:02
And I'm gonna add some fresh ground pepper,
16:06
which really flavors it nicely.
16:11
All right, now I'm just gonna take my little salad fingers
16:15
and give that a little toss.
16:17
And they'll take just a few turns
16:20
to get it all mixed together.
16:23
I think I'm gonna just come down here
16:25
and bury a few of my onions and toss in there as well.
16:32
So these bits just have an ordinary tossed salad.
16:36
And y'all can see how I'm serving this.
16:38
I've just lined my dish with a little lettuce.
16:43
All right, I'm gonna take my meat out of here
16:45
because I don't want it to get too done on me
16:48
because I'm a medium Maria girl,
16:50
so I wanna keep it to that temperature.
16:54
All right, I'm gonna add these green onions.
16:57
Oh, look at those mushrooms
16:58
how they've got nice and brown.
17:00
Now I'm going to deglaze this with a little beef stock
17:05
and add a little cream.
17:07
And I'm gonna let this cook down just for a minute
17:10
and kind of get thinking,
17:11
"Scrape all the goodies around there."
17:15
So I'm just gonna let that heat on that real good,
17:18
and it won't take long for it evaporate.
17:20
So in the meantime, I think I'm gonna get my pie outta here.
17:25
Oh, wait.
17:27
I'm gonna transfer it over
17:31
to this plate.
17:35
And that pie is gonna take center stage.
17:39
You can see that this is reducing fairly quickly.
17:42
I think we're almost ready to go with this.
17:45
And I'm just gonna toss that meat around
17:47
and let it get good and coated.
17:50
Oh, it's looking so, so good.
17:53
(cutlery clattering)
17:58
And this is how
18:01
I present my steak and tomato pie at the restaurant.
18:04
It's gonna be yummy.
18:06
Well, this is my favorite time, folks.
18:09
So let's see what we've got.
18:14
I wanna be able to have the pie
18:15
and the steak all in one bite.
18:18
Oh, it looks so delicious.
18:24
This dish is the best of both worlds.
18:28
And when we come back y'all,
18:29
I'm going to share some tips with y'all.
18:31
So hang around, there's more goodies in the head.
18:37
I so hope y'all are enjoying the show.
18:40
And if you do.
18:42
Be sure to click like, subscribe and
18:45
notification bell so you'll never miss a video.
18:49
And we'll be right back after the break.
18:55
I wanted to share with you a few tips
18:57
that have worked very well for me at home.
19:00
When I'm having a heavy meal like beef,
19:03
Michael and I just feel depraved or deprived
19:07
if we don't have a bite of something sweet
19:09
at the end of our meal.
19:10
I have made some little chocolate milkshakes.
19:14
Now, in this milkshake, I have crushed ice,
19:16
a little sugar ice cream, milk chocolate syrup.
19:20
And I've stopped there because I know how many children
19:23
I'm actually gonna be serving tonight.
19:25
So I'm just going to pour these
19:26
into these great little shot glasses.
19:30
Now, to decorate these for the children,
19:32
I'm gonna put them a doll up of fresh whipping cream
19:36
and one more little squirt of chocolate.
19:38
But for the adults, I'm gonna to top ours
19:42
with a little coffee liqueur.
19:45
And it's a wonderful start or finish for any meal.
19:50
No matter whether I'm serving
19:52
beef lovers or seafood lovers at my house,
19:55
I have never had a complaint on either of these dishes.
20:00
And since I'm having oysters,
20:02
I really wanted my napkin rings to kind of match my meal.
20:05
So all I've done here is taken an ordinary napkin ring
20:10
and I've just glue gunned the oyster shells.
20:12
I mean, look how good those look.
20:15
These tenderloin beef tips with the shrimp pie
20:19
is just out of this world.
20:21
And that Beef Wellington with that oyster pate in it
20:23
just looks completely sinful.
20:26
And don't forget
20:27
these wonderful little starters or finishers.
20:33
Until next time, America,
20:35
I send you best dishes, hugs and kisses
20:38
from me to you.
20:43
Hey, y'all, it's Paula Deen.
20:44
Now, if you enjoyed this video, be sure to like it
20:48
and click the subscribe button as well as the notification
20:52
and bell to be alerted when I post a video.
20:56
Love and Best Dishes Y'all.
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