Mouthwatering tenderloins of beef, a dark rich Guinness Ale, raw oysters on the half shell, and a buttery puff pastry; is YOUR mouth watering yet?
On a visit to London, we dined at a delightful restaurant in which Oysters and Champagne are an everyday event: Wright Brothers Oyster & Porter House. A dish in which I have attempted to replicate, (quite successfully too I might add), is BEEF & GUINNESS OYSTER PIE! The beef pie is served sizzling hot with a side order of raw oysters on the half shell, and then with a sliver of an opening through the hot pastry, the raw oysters slide into the filling and ever-so-gently steam the oysters to perfection. So delicious!
This recipe is designed for two to four, (depending on the size dish you serve it in), but can easily be adjusted accordingly.
- Tender beef – 1 pound cut into bite size cubes
- Onions – 5 chopped into small pieces
- Butter – 4 tablespoons
- Garlic – 1 clove, crushed
- Herb bundle – rosemary, oregano, thyme (tied)
- Carrots – 2 cups chopped
- Guinness – 1 bottle
- Peas – 1 cup
- Roux – 2 tablespoons butter and 2 tablespoons flour
Crust is simply a store bought puff pastry, rolled out, cut to fit the top of individual baking dishes.
Egg wash – 1 egg mixed with 1 tablespoon water to brush across pastry.
Caramelize the onions in butter with the herb bundle until golden brown and the sugar emitted from the onions begins to crust the bottom of the pan.
Add garlic and beef cubes, that have been seasoned with salt and pepper and a bit of cayenne if you like a little heat. Brown on all sides.
Make your roux, and add to the beef, stirring to coat the meat. The addition of roux will cause the sauce to thicken quickly, so take care not to burn. Then, for the lovely flavors of the dark rich Guinness. Slowly pour a bottle into the beef mixture while turning and stirring the mixture.
Add carrots and cover to allow the carrots to soften a bit and the sauce to thicken. About 15 minutes. Remove lid, add peas, stir, and turn off the burner.
Pastry – On a floured surface, roll out one piece of pastry (there are usually 2 in a frozen wrapped container). Cut the pastry to fit the top of the individual baking dishes you are planning to use. Gather scraps of pastry and cut into strips to trim the edges of the dish once you have placed the pastry round on top. (This makes for a lovely presentation and a nice crunchy edge)
Fill the baking bowls. Place pastry round on top. Use the strips around the edge in either a twisted fashion or braided. Brush the entire top with egg wash. Place on a cookie sheet (in case the filling bubbles over the sides) and bake.
400 for 15-20 minutes until golden brown.
Meanwhile, arrange the oysters in a half shell on a serving plate. Each person will get 2 oyster shells and if the oysters are small, you can put several on each shell. If you are like me, and can’t open a fresh oyster shell, simply ask your fish monger to open them, save the shells, and put the oysters in a container for you to assemble at home.
Now to serve….
Serve the beef and Guinness pies piping hot. Each person will cut a sliver through the pastry, pick up the shell and scoot the oyster down into the hot filling, and wait a few moments for them to steam. This lovely succulent and rather decadent dish is now ready to eat!!