The carpetbag steak is a traditional luxurious dish that combines the flavour of beef and oysters – steak is an Australian favourite, barbeque is a favourite cooking method and oysters are a classic ingredient in Aussie Cuisine. This is a simple but at the same time rich and luxurious dish - as the dish is grilled, the flavour of the fresh oysters permeates the steak and blends with the juice of the tender meat.
4 tenderloin steaks (or eye fillet steaks - about 300 g each)
2 tablespoons olive oil
130 g unsalted butter, softened
4 garlic cloves, peeled and crushed
½ cup flat-leaf parsley leaves (firmly packed)
Juice of ½ lemon
2 teaspoons French Dijon mustard
Salt and pepper to taste
Preheat oven to 180 ℃.
To make the garlic butter, place all ingredients in a bowl and mash together with a fork until well combined. Season to taste and set aside.
Cut a pocket in each steak from the widest end with a thin sharp knife. Fill each pocket with 3 oysters and a dollop of garlic butter. Close the steak up by securing it with a toothpick.
Heat oil in an ovenproof frying pan over high heat, add steaks and sear, turning often so they cook evenly, until brown on all sides (4-5 minutes). Transfer the pan to the oven and cook to your liking (8-10 minutes for medium). Remove from oven, rest for 5 minutes.
Serve with steamed greens and steamed potatoes topped with any remaining garlic butter.
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