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5 Star rendition |
Classic Carpetbag Steak recipe. |
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In the 1970's there were 3 meals that stood at the top of fine
dining menus. Chateaubriand, Lobster Mornay and Carpetbag steak. And done right this was
the best. When cooked to my recipe you will wonder why it isn't on every menu to
this day. It's that good.
When I cook this for 2 people I usually then also serve 3
fresh oysters on the side. Have some steak, and its fabulous, and then suck down
a fresh oyster. Even better. |
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| Carpet Bag Steak Recipe | ||||
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2 Eye fillet steaks (50 mm thick) 6 Oysters 2 Large strips of bacon 1 Tbs butter 2 Tbs Lemon juice Some chopped Parsley 30ml Brandy 30ml Cream 2 English Muffins You want cuts from the middle or thick end of the fillet. This is a 5 star rendition of Carpetbag steak. On one hand a very average piece of fillet will come alive after being infused with the oyster flavour and then smothered in the bacon and doused in brandy sauce. This works a treat, it really does. But, on the other hand use a 1st class piece of grass feed Fillet (King Island, Calgary beef) and it's something else entirely. |
Cut a small slit in the middle of each fillet. Then broaden the
slit out to form a pocket. Remove some meat from the pocket to
make room for the oysters. Insert 3 oysters in the pocket. Wrap with
bacon strip, trim to fit and secure with a toothpick Set aside
in the refrigerator for 2 to 3 hours. Turning upside down
once. Heat a generous amount of butter in small skillet and fry steaks 2 minutes top and 2 minutes bottom. Remove the steaks to preheated glass baking dish and finish cooking in a 180° oven for 24 minutes. Deglaze skillet with lemon juice and add parsley cream and brandy. Let stand while steaks are baking. Then heat to make a nice sauce while the steaks are resting, say for 10 minutes or so. Split muffins and grill 2 bottom halves till dark brown. Set steaks on muffins and remove toothpick. Pour over sauce and serve with a seafood salad. Notice that the sauce is on one side only so as not to drench the muffin. The cook time may seem long in comparison to the modern trend of rare or medium rare steaks. Be certain, no one will find bloody meat and a raw oyster at all appealing to eat. A chunky 50mm piece of meat will take time. Medium, at minimum, to well done is the target. 40 years ago nobody dared serve rare meat in Australia. If they did it was always sent back. This is a 40 year old recipe intended to be cooked towards well done, but not overdone. A light shade of pink will be perfect |