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. remove and let rest 5 minutes.
Deglaze skillet with lemon juice and add parsley cream and brandy and simmer 2 minutes to make a nice sauce.
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.
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 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.
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
1 English Muffins
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. Even better.
I once cooked this in a friends small kitchen in Vancouver with Prime Calgary Fillet and it was almost the best thing I have ever eaten. She certainly thought so. 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 feed Fillet (King Island, Calgary beef) and it's something else
copyright 2012 LB designs