Carpetbag Steak

    Carpetbag Steak


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    Beef fillet stuffed with breadcrumbs, mushrooms and smoked oysters. Seasoned with lemon, brandy and garam masala. Roasted to perfection then sliced to serve.

    Serves: 5 

    • 1 1/2 kg beef fillet
    • 1 tablespoon butter
    • 5 small mushrooms, destemmed and sliced
    • 12 large smoked oysters
    • 1 clove of garlic, minced
    • 1 tablespoon lemon juice
    • 1 tablespoon brandy
    • 1/4 teaspoon garam masala
    • 1 1/2 teaspoons green peppercorns
    • 1 cup fresh breadcrumbs
    • 1 tablespoon butter
    • 1 tablespoon olive oil

    Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

    1. Preheat oven to 190 degrees C.
    2. Butterfly the steak by cutting it lengthways. In a frying pan, melt butter over medium heat then saute mushrooms for about a minute. Stir in oysters and garlic, cook for about 1 minute.
    3. Stir in lemon juice, brandy, garam masala and peppercorns. Cook for a few minutes then remove from heat. Slowly stir in enough breadcrumbs to make a stuffing.
    4. Fill the steak with stuffing then pin it closed with wooden toothpicks. Heat oil and butter in a frying pan then brown the steak on both sides. Place in a baking dish and roast in oven until done, about 40 minutes.
    5. Slice into rounds to serve.
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