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Carpetbag steak with garlic butter

Australian Gourmet Traveller recipe for carpetbag steak with garlic butter.

By Rodney Dunn
  • 15 mins preparation
  • 15 mins cooking plus resting
  • Serves 4
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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."


  • 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


  • 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.


Drink Suggestion: A glass of claret. Drink suggestion by Max Allen