Carefully cut a small slit just under half way up each fillet. Then broaden the slit out and remove some meat to form a large pocket. Insert 3 oysters in the pocket. Wrap with a bacon strip with the rind to the top. Secure with a toothpick and trim the bottom to level. This way presents best and you know which is the top. Do this step upside down so the rind can be set level with the top and the bottom is easy to trim.

Preheat the oven and a glass or cast iron baking dish to 180° with a wire rack. The idea of a heavy baking dish is the bottom will cook more initially and then while resting. Thereby cooking the meat around the oysters correctly and allowing a slightly rarer upper. The oysters should still be soft and juicy.

Heat a generous amount of butter in a skillet and fry the steaks 2 minutes top and 2 minutes bottom. Remove the steaks to the pre heated baking dish bottom side down and finish cooking in a 180° oven for 22 minutes. Test the temp. Temp out of the oven is a minimum of 63°. Rest for 30 minutes. During resting a maximum reading of between 68° - 72° will be perfect. Past 74° is overdone. Collect the pan juices to use on the sauce.

Deglaze the skillet with stock and reduce to half. Add the parsley, cream and brandy. Also add any resting juices from the fillets. Simmer for 15 minutes to thicken. Split the muffin and grill the halves till dark brown.

Set the steaks on the muffins and remove the toothpick. Pour over the sauce and serve.
The cook time may seem long in comparison to the modern trend of rare meat. Be certain, no one will find bloody meat and a raw oyster at all appealing to eat. A chunky 60mm piece of meat will take time.
Medium is the target. 40 years ago nobody dared serve rare or even medium rare meat in Australia. If my dad saw any sign of blood in any meat it was always sent back. To his generation red was like poison. Now food standards have improved greatly enabling rare steak without fear. But this is a 40 year old recipe and it has to be cooked towards well done. Otherwise the recipe doesn't work. A light shade of pink will be perfect. Frankly, I am little bored with eating rare meat. For a generation we have overlooked well done but on the right piece of meat it is actually pretty good.
2 Eye Fillet Steaks (60 mm thick)
6 Oysters (Small Sydney Rock)
2 Large strips of bacon

1 Tbs salted butter to fry

100ml Chicken stock
2 tsp chopped Parsley
90ml Brandy (Rum Whiskey Bourbon)
300ml Pouring Cream

1 English Muffin

You want cuts from the middle of the fillet.

If you use the larger Pacific oysters than you can only fit 1 or 2 in and the flavour is not as strong.

Note: Quite a lot of moisture will escape the steak especially if you do say 8 pieces at a time instead of two. So set on a wire rack and possibly mop up excess liquids during cooking. Hold the oven door slightly ajar to let excess moisture escape.
In the 1970's there were 3 meals that stood at the top of fine dining menus in Australia. 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. This really is a 5 star recipe.

Wagyu Fillet with its extra fat content really lifts this to a level unimaginaeable 40 years ago. Even Wagyu with a very low score will be great. Nevertheless, a budget piece of fillet will come alive nicely after being infused with the oyster flavour and then smothered in the bacon and doused in a brandy cream sauce.

Very impressive dinner party dish and very easy to cook in larger numbers. Resting temp is between 67° and 74°. 68° is perfect. The only mistake you can make is underdone. A little overdone is still good, maybe even better.
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Carpetbag Steak

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