Surf & Turf

Hey y'all, I'm Paula Deen

Y'all jump in your swimsuits and grab your beach blankets. Cause today we're going on a land and sea excursion

First we're gonna pay a visit to Matthew's Seafood. Truly one of the best places in town to get the freshest seafood

And then we're heading back to the kitchen where I'm gonna be cooking up a mouth-watering beef wellington

And after that, a juicy steak with a creamy shrimp pie that takes center stage on our plate

And last, my fresh green bean and tomato salad plucked right from the garden

So I hope y'all have had plenty of rest because it's going to be a busy day

Good morning, y'all

I'm getting so hungry thinking about today's menu that I'm preparing. We're on our way to Matthew's Seafood to pick us up some oysters and some shrimp

because today's menu is all about surf and turf. Whether you're cooking seafood for two or 200, you really can't beat the taste and freshness of your local seafood market

That's why I always try to go to Matthew's Seafood where I'm guaranteed the best catch from the sea

In fact, today I'm going to need some shrimp and oysters. You know, most local seafood markets not only clean your shrimp for you, but they will even fillet the fish of your choice right on the spot

so it's all ready to go when you get it home. Not many supermarkets offer this service

but it's one that can save you tons of time in your kitchen

Your local seafood monger is also a great source for tips, like how you should make sure to buy only oysters that are closed all the way

They're the freshest. And also, the seafood should be kept ice cold

All right, y'all, I think it's time for us to get to our kitchen with the Fresh Catch

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 gonna put a little olive oil and butter because the butter by itself might burn a little bit

And I'm gonna sit that off for a second. Ooh, that butter's popping

I'm gonna come down here and I'm going to coat our meat

with a little olive oil, and then I'm gonna encrust it with just salt and black pepper

And I'm not gonna be shy with my salt because it's gonna make a nice crust for us

Now we're just gonna coat it good with pepper all the way around

Okay. We've 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 wanna get him too done

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

All right, to all the good seasoning and stuff that came off of him

I'm going to add some mushrooms and shallots and some fresh garlic

And I'm just going to saute that in all that good juice that came out of our meat

It's getting right though, it smells so yummy. So we're gonna take our drained oysters

and throw them over in here. And we're just gonna 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 gonna take just a second. They already starting to curl up on me All right so those are going along and we gonna add about one tablespoon of sherry and that going to help deglaze our pan And you 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're going to come over here to our food processor, and we're going to throw in some cracker crumbs

And I'm going to come over here. And I'm going to take our oysters and add them in with our cracker crumbs

Just like that. Yum. Alright, 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 cheesecloth because we want this nice and stiff. And I'm

just going to put this right in there. It's at a wonderful consistency. All right, so our pate

looks wonderful. And I'm going to come down here and clean up. And while I'm doing that

We're going to take a quick break, and when we come back, we're going to finish putting our beef wellington together

and we're going to have steak and pie. Steak and shrimp pie, that is

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 going to do is take our pate, and I'm going to spread it around

and we're just going to 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, and 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'm just going to dampen that edge with a little water

using my fingers just like that. Then I'm going to just pull this over so that it will seal

I'm 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

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 going to 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 going to 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 going to 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 going to pull it out because this really needs to sit and rest

for 10 or 15 minutes before you cut it. So we're gonna take him out

It looks really, really good. Now you can cook this anywhere from 350 to 450

but while this is resting, we're gonna come down here, and we're gonna start the crust for our shrimp pie

Start with a stick of butter and a three ounce package of cream cheese

and a cup of just all-purpose flour. So, we're gonna cut that together until we get a nice dough

I think I'm gonna finish it off with a spoon. Yeah, I'm gonna just mash it around like that

Now, you know this is gonna be a good crust. Butter and cream cheese

Okay, so we're gonna divide this up into six little balls because that'll perfectly fill up our muffin tins for our shells

In fact, I've already got some already done that's been chilling. Got them right here

And they're nice and chill. Okay. So we're just gonna work these with our hands

We're not even gonna use a rolling pin. Just gonna kinda get them going And this has been lightly sprayed And we just gonna stick them in there This is a yummy yummy crust though Just turns out great every time

So we got these ready, and into the oven they go. We're going to pop these in for about 8 to 10 minutes

And in the meantime, I've got some ready in this other oven

because I kind of want to fill these while our pie crusts are kind of warm

And you can see in that nonstick pan, they're going to do beautifully for us

All right, in the meantime, I've got some butter back here melting in my good over reliable cast iron skillet

All right. Now, all I'm going to do is make a white sauce

and I'm going to add the flour and just stir that around

This is going to be so good and so rich. To this, add some cream

and we're going to get that creamy white sauce that we're looking for

So we're just going to slowly add that. Stir it around just a little bit

I think I'll add the mushroom soup, get all of our liquid going in there

And that's just going to give it a great flavor. Okay, so I'm going to add just canned mushrooms

Mix that up in there. and I'm gonna add a little garlic powder

All right, now we're gonna add grated Parmesan cheese. And if you feel like it's just too, too thick for you

you can always use the juice from your mushrooms and thin it out a little bit, which is what I'm doing

I'm gonna thin it just a little bit. Okay, and I'm gonna add my beaten egg to it

And you'll wanna make sure that this is cooled off a little bit, because you don't want it

to scramble your eggs. All right, now the last thing we've got to do to this is add the shrimp

And I've got one pound of shrimp that's already been cooked, peeled, deveined, and chopped

And we're just going to throw them in here, and then we're ready to put this into our pie filling

Mm-mm-mm. Mm-mm-mm. I could eat it just like this. But there's one more thing that we're going to do to it

I've got some breadcrumbs right here, and I'm just going to toss them with a little butter that I've got melted back here

You know, I always seem to have just a little extra butter in my kitchen somewhere

You don't usually have to go too far to find it. And just toss those breadcrumbs with that butter

All right. So we're going to start stuffing our crust with a heavenly, heavenly pie filling

It's just going to be out of this world. All right, so now all we're going to do with this is cover it with the buttered crumbs, just like that

And we're going to cook these at 350 for about 15 or 20 minutes

We kind of just want them to get bubbly, and we want our bread crumbs to be nice and toasted

And when we come back, I'm going to show you how to present this wonderful shrimp pie

that you, your family, and your guests are just going to love

Okay, we're back, and I'm finishing up the mushrooms

and I think our pies are about ready, so let's go over here and check and see what they look like

Oh, gosh, and remember I told you about making sure butter got on every one of those crumbs. Look how yummy they look. Okay, we've got our cast iron

skillet heating up. We want our pan to be pretty hot because we're going to do this rather quickly

I'm going to add a little olive oil and I've got some fresh minced garlic I'm going to go ahead and

throw in there. And while that's getting soft, I'm going to come over here and I'm going to give us a

a few slices of spring onion or green onion or scallions, whatever you call them

We're just going to have a few to throw in our pan. So now I'm going to take our meat

and I'm using a very closely trimmed beef tenderloin that's not going to take much cooking

So I'm just going to season it up with some kosher salt, and then we're going to put a little black pepper on it

All right, now I'm going to toss our meat in that hot pan

I'm going to kind of push that to the side now, and I'm going to throw our mushrooms right

on in that pan, and let them be sauteing while our steak's browning

All right, I think at this point I'm going to drop just a little butter in there

All right, I'm going to flip these on over, and while this is cooking, let's run on down

here, and we're going to put together a salad real quick like that we're going to have along

with our steak and pie and our beef wellington. I've taken some fresh green beans

and I've actually blanched them for about five or six minutes. And I'm gonna soft these

put in just some green peas and sliced water chestnuts I just love these things in a salad I just love the crunchiness

All right, and I'm gonna toss it with some just diced or chopped ripe tomatoes

This is when those little egg slicers come in so handy, but we're gonna just slice ours like this

Okay, so I'm gonna add some mayonnaise. And I always like to use a good quality mayonnaise

All right, now I'm gonna just squeeze a little fresh lemon juice over it

And I'm gonna add some fresh ground pepper, which really flavors it nicely

All right, now I'm just gonna take my little salad fingers and give that a little toss

And it'll take just a few turns to get it all mixed together

I think I'm gonna just come down here and borry a few of my onions

and toss in there as well. So this beats just having an ordinary tossed salad

And y'all can see how I'm serving this. I've just lined my dish with a little lettuce

All right, I'm gonna take my meat out of here because I don't want it to get too done on me

because I'm a medium rare girl, so I wanna keep it to that temperature

All right, I'm gonna add these green onions. Oh, look at those mushrooms

how they've gotten nice and brown. Now I'm gonna deglaze this with a little beef stock

and add a little cream. And I'm gonna let this cook down just for a minute

and kinda get thick and scrape all the goodies around there. So I'm just going to let that heat on up real good, and it won't take long for it to evaporate

So in the meantime, I think I'm going to get my pie out of here

Oh, wee. I'm going to transfer it over to this plate. And that pie is going to take center stage

You can see that this is reducing fairly quickly. I think we're almost ready to go with this

And I'm just going to toss that meat around and let it get good and coated

Oh, it's looking so, so good. And this is how I present my steak and tomato pie at the restaurant

It's going to be yummy. Well, this is my favorite time, folks

So let's see what we've got. I want to be able to have the pie and the steak all in one bite

Oh, it looks so delicious. This dish is the best of both worlds

And when we come back, y'all, I'm going to share some tips with y'all. So hang around. There's more good eating ahead

I wanted to share with you a few tips that have worked very well for me at home

When I'm having a heavy meal like beef, Michael and I just feel depraved or deprived

If we don't have a bite of something sweet at the end of our meal, I have made some little chocolate milkshakes

Now in this milkshake, I have crushed ice, a little sugar ice cream

milk chocolate syrup. And I've stopped there because I don't know how many children I'm

actually going to be serving tonight. So I'm just going to pour these into these great little shot

glasses. Now to decorate these for the children, I'm going to put them a dollop of fresh whipping

cream and one more little squirt of chocolate. But for the adults, I'm going to top ours with a

little coffee liqueur, and it's a wonderful start or finish by any meal. No matter whether I'm serving

beef lovers or seafood lovers at my house, I have never had a complaint on either of these dishes

And since I'm having oysters, I really wanted my napkin rings to kind of match my meal. So all I've

done here is taken an ordinary napkin ring and I've just glue gunned the oyster shells and look

how good those look. These tenderloin beef tips with the shrimp pie is just out of this world and

that beef wellington with that oyster pate in it just looks completely sinful and don't forget

these wonderful little starters or finishers. Until next time, America, I send you best dishes, hugs, and kisses from me to you