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 a bacon strip, trim to fit and secure with a toothpick.
Set aside in the refrigerator for  2 to 3 hours. Turning upside down once.

Stand on the bench at room temperature for 2 hours


Heat a generous amount of butter in small skillet and fry the steaks 2 minutes top and 2 minutes bottom. Remove the steaks to a glass baking dish and finish cooking in a 180° oven for 24 minutes.

Rest for 15 minutes.


Deglaze the skillet with lemon juice. Add the parsley, cream and brandy. Simmer for 2 minutes.

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 with a seafood salad. Notice that the sauce is on one side only so as not to drench the muffin.

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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 or even medium rare meat in Australia. If my dad or any other adult saw any sign of blood in any meat it was always sent back. To that generation red was like poison. Now food standards have improved greatly. But this is a 40 year old recipe intended to be cooked towards well done, but not overdone. The recipe doesn't work unless it is towards well done. In modern terms 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 (50 mm thick)
6 Oysters (Small Sydney Rock)
2 Large strips of bacon
1 Tbs butter
2 Tbs Lemon juice
Some chopped Parsley
30ml Brandy
30ml Cream
1 English Muffin

You want cuts from the middle or thick end of the fillet.

If you use large NZ or similar oysters than you can only fit 1 or 2 in and the flavour is not as strong.
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. When I cook this for 2 people I usually then also serve 3 fresh oysters in a small seafood salad on the side. Have some steak, and its fabulous, and then suck down a fresh oyster and chew on a prawn. Even better. 

This really 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. On the other hand use a 1st class piece of grass fed Fillet and it's something else.

Very impressive dinner party dish and very easy to cook in larger numbers
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Carpetbag Steak

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