Carpetbag Steak, Deluxe
From elgourmand 9 years ago
- 2 hrs to make
- Serves 4
I made Carpetbag Steak a lot of times before I came up with this recipe. About ten years ago, Peter Mayerhofer, a dear, and now departed friend, and I conspired on this, one well lubricated evening, at his digs, in Sydney. Read more You can thank Pet for the whiskey. The man had his perorates. This is, obviously, where the Crab-Stuffed Steak with Whiskey Peppercorn Sauce came from. However, they are two very different dishes. The steaks are the same and the sauce is similar. Believe me, this is a very different tasting dish. If you think I’m piggybacking this onto the Crab-Stuffed jobs, no. I actually did this a long time ago and the Crab-Stuffed jobs are piggybacking on this. To be honest, I like this one better than the Crab-Stuffed model. My daughter loves shrimp, lobster and crab, but isn’t all that fond of oysters or clams. That silliness is how the Crab-Stuffed jobs came about. The first time I made those, it was with lobster. Need I mention that this one can also be done with clams or mussels? Didn’t think so. See less
Ingredients
- PEPPERCORN SAUCE shopping list
- • 1 1/4 cups beef broth, can sub veggie. shopping list
- • 1 shot whiskey (bourbon). That’s an American shot. shopping list
- • 1 tbs. cracked black pepper. shopping list
- • 1 tsp. grated Parmesan cheese. shopping list
- • 1 cup heavy cream shopping list
- STEAKS: shopping list
- • 4 (6 to 8 oz.) filet mignon steaks. shopping list
- • Lots of toothpicks. shopping list
- • 8 slices bacon, cooked lightly shopping list
- • Salt and cracked black pepper to taste shopping list
- • 1 Tbs. olive oil shopping list
- • 1 clove garlic, minced shopping list
- • 1 Tbs. minced shallot shopping list
- • 1 cup mushrooms, sliced. shopping list
- • 2 Tbs. dry red wine. shopping list
- • 12, or so, medium sized oysters. shopping list
How to make it
- Prepare Peppercorn Sauce:
- 1. In a small saucepan over medium heat, combine beef broth, cheese and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently.
- 2. Add 1 shot whiskey, and 1 cup cream.
- 3. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
- Prepare Steaks:
- 1. Slice a pocket in the side of each steak, and stuff generously with oysters. Make the pocket as big as the steak will allow. See Photo
- 2. Close with toothpicks, or toothpicks and string.
- 3. Wrap bacon around side, and secure with toothpicks.
- 4. Season to taste with salt and pepper; set aside.
- 5. Heat olive oil in a large cast iron skillet over medium heat. Sauté garlic and shallot for 1 minute. Stir in mushrooms and sauté until tender.
- 6. Remove mushroom mixture, and set aside.
- 7. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm.
- 8. Deglaze skillet with 2 Tbs. win. Reduce heat, and stir in peppercorn sauce.
- 9. Add mushroom mixture, and reduce sauce until thickened.
- 10. Remove toothpicks and bacon, or leave the bacon, from steaks, and arrange steaks on a plate.
- 11. Top with sauce & serve. See Photo
- If you do the steaks on the grill, just skip steps 7 & the deglazing part of step 8. You will need to have the grill ready & go from there.
- This is really one of those dishes that knock me out. It would be a very different dish without Pet’s input. I’m sure he’s looking down from that writers pub in the sky, sayin, see, told you so See Photo. Right again, old son.
The Groups
-
Fish And Seafood
314 members -
Family Favourites
134 members -
Anything Goes
294 members -
FROM SCRATCH
149 members -
We Love It But
135 members -
Friends In The Kitchen
319 members -
Cooking With Booze
80 members -
International Dishes
44 members -
All Things Seafood
66 members -
World Wide Cuisine
50 members
Reviews & Comments 1
-
All Comments
-
Your Comments