Name: Carpetbag steak with garlic butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 carpetbag steaks (tenderloin ends) (about 390gm each); 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 flat-leaf parsley leaves (firmly packed); Juice of ½ lemon; 3 anchovy fillets; 2 tsp mustard powder

Carpetbag steak with garlic butter

Australian Gourmet Traveller recipe for carpetbag steak with garlic butter.

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Serves 4

Prep

15M

Cook

15M

Total

30M

“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.”

Ingredients

4 carpetbag steaks (tenderloin ends) (about 390gm each)

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 flat-leaf parsley leaves (firmly packed)

Juice of ½ lemon

3 anchovy fillets

2 tsp mustard powder

Method

Main

1.For garlic butter, place all ingredients in a bowl and, using a fork, mash together until well combined. Season to taste and set aside.

2.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.

3.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.