Ingredients with Measurements:
- 1 lb. beef sirloin, cut into small cubes
- 1 cup oysters, shucked
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp. Worcestershire sauce
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 sheets puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the beef cubes to the skillet and cook until browned on all sides.
4. Sprinkle the flour over the beef and stir to coat.
5. Pour in the beef broth and heavy cream, stirring constantly until the mixture thickens.
6. Add the Worcestershire sauce, dried thyme, salt, and pepper. Stir to combine.
7. Add the shucked oysters to the skillet and cook for an additional 2-3 minutes.
8. Roll out one sheet of puff pastry and line the bottom of the pie dish with it.
9. Pour the beef and oyster mixture into the pie dish.
10. Roll out the second sheet of puff pastry and place it on top of the pie dish. Seal the edges of the pastry together.
11. Brush the beaten egg over the top of the pastry.
12. Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 38g
- Carbohydrates: 29g
- Protein: 22g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef chuck or stew meat.
- Oysters can be substituted with mushrooms or clams.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or carrots to the beef mixture for added texture and flavor.
- Use a different type of seafood, such as shrimp or scallops, instead of oysters.
- Add a layer of grated cheese on top of the beef mixture before adding the top layer of pastry.
Tips and tricks:
- Make sure to seal the edges of the pastry together tightly to prevent any filling from leaking out.
- Allow the pie to cool for a few minutes before serving to prevent the filling from being too runny.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Side salad with a vinaigrette dressing.
Troubleshooting advice:
- If the filling is too runny, add a bit more flour to the mixture to thicken it up.
Food safety advice:
- Make sure to cook the beef and oysters to the appropriate temperature to prevent any foodborne illnesses.
Food history:
- Steak and oyster pie is a traditional British dish that dates back to the 18th century.
Flavor profiles:
- This dish is rich and creamy, with a savory beef and oyster filling and a flaky puff pastry crust.
Serving suggestions:
- Serve the pie hot and fresh out of the oven for the best flavor and texture.
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Region: British