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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. "Here it is again with a twist - it's stuffed with a self-saucing garlic butter. Any leftover butter can be used for garlic bread to serve alongside, just in case there wasn't enough nostalgia on the plate already."

You'll need

4 (about 390gm each) carpetbag steaks (tenderloin ends) 12 oysters 2 tbsp olive oil To serve: green leaves such as tatsoi or mustard leaves To serve: boiled waxy potatoes   Garlic butter 150 gm unsalted butter, softened 6 garlic cloves, crushed ½ cup (firmly packed) flat-leaf parsley leaves Juice of ½ lemon 3 anchovy fillets 2 tsp mustard powder


  • 01
  • For garlic butter, place all ingredients in a bowl and, using a fork, mash together until well combined. Season to taste and set aside.
  • 02
  • Cut a pocket in each steak from the widest end with a thin sharp knife. Fill each with 3 oysters and a generous amount of garlic butter and close up with a toothpick.
  • 03
  • Preheat oven to 180C. Heat oil in an ovenproof frying pan over high heat, add steaks and cook, turning often so they cook evenly, until brown (4-5 minutes). Transfer pan to oven and cook to your liking (8-10 minutes for medium). Remove from oven, rest for 5 minutes, then serve with steamed greens and potatoes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A glass of claret.

Featured in

Aug 2013

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