"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."
- 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
- 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
- 1For garlic butter, place all ingredients in a bowl and, using a fork, mash together until well combined. Season to taste and set aside.
- 2Cut 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.
- 3Preheat 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.
Drink Suggestion: A glass of claret. Drink suggestion by Max Allen