Carpet Bag Steak With Oysters

Stuff pocket with the oyster mixture.

Carpet bag steak with oysters. Broil steaks about 6 inches from heat for about 8 10 minutes on each side or until desired doneness. For the carpetbag steak preheat the oven to 200c 180c fan gas 6. Carefully cut a small slit just under half way up each fillet. Serve the smoked mussel sauce on the perfectly braaied steaks.

Make carpetbag steak as a special meal to impress family friends or a new romantic interest. Here it is again with a twist it s stuffed with a self saucing garlic butter. Prime cut steak is stuffed with fresh oysters for a luscious melding of flavors. It consists of an end cut of steak such as scotch fillet pockets in the meat are made by small cuts into which oysters are stuffed and.

Insert 3 oysters in the pocket. Oysters were considered a luxury item and were combined with many different foods. Season with salt and pepper and drizzle over the lemon juice. And if you cannot get hold of smoked mussels use tins of smoked oysters.

Secure with wooded picks. Wrap each steak in a strip of prosciutto to seal. Early oyster and beef combinations in american cook books typically smothered thick steaks with oysters. The oysters should still be soft and juicy.

There is no mention of a pocket or filling. Place the oysters in a shallow bowl. Carpetbag steak with garlic butter the carpetbag steak is a surf n turf classic that once again proves that oysters and beef are a match made in heaven says rodney dunn. Then broaden the slit out and remove some meat to form a large pocket.

Top steaks with any leftover oyster stuffing. Carpetbag steak or carpetbagger steak is a traditional working class dish from mumbles a historic oyster fishing village in swansea south wales uk over the years it has become a luxury dish popular in the 1950s and 1960s in australia and new zealand. Make a pocket in the side of the steak. Here is a complete description on how to braai the perfect steak.

For over the top taste and low effort luxe nothing can beat carpetbag steak a dish popular in australia and new zealand in the mid 20th century. Fill each pocket with 1 tablespoon of breadcrumbs and 3 drained oysters. The idea of tilting the oven rack and placing the steaks on the high side is so excess liquids can drain away. In a small bowl combine oysters and sauce.