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Carpetbaggers Recipe
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Notyourmomma / All my dishes 10 months ago
Supposedly a favorite of Diamond Jim Brady, made with a New York Strip. I like the filet version when my pockets are full like Diamond Jim's. adapted from the Vincent Price cookbook
Prep:15m Cook:12m Servings:4
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 Notyourmomm |
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Ingredients
- 1 stick of butter (Hey, Paula)
- 2 whole shallots, minced
- 1 1/2 tablespoons of minced fresh chives
- 1 tbsp of dry vermouth
- several grinds of fresh black pepper
- 1 pint of oysters, drained, allow two large one per person
- (add any remaining oysters to your potato soup and you have instant oyster stew)
- 1 tbsp of unsalted butter
- four thick (8 ounce each) filet mignon (try for two inches thick)
- teaspoon of black pepper
- Chopped fresh parsley
Directions
- Preheat broiler.
- In a bowl, mix the room temperature stick of butter with the minced shallots, chives, vermouth and several grinds of black pepper.
- Blend and stir until completely incorporated.
- Melt the tbsp of unsalted butter in a heavy bottom skillet, add 8 oysters and cook for one minute. Remove from heat and cool.
- Make a slit in each side of a filet steak and stuff the oysters into the little pocket you just made.
- Sprinkle both sides with pepper.
- Broil 3 inches from the heat source for 4 minutes for the first side and 3 minutes of the second side for rare, Five on the first side and four on the second side for medium.
- Remove to platter and top each steak with a dollop of the softened seasoned butter and sprinkle with parsley.
- Serve immediately.
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organicmama 10 months ago said:
Sounds yummy!
You may not be Diamond Jim, but your recipes sparkle!
I am so sappy...
shai 10 months ago said:
I can see this happening on my grill in the near future. I have learned the BEST way to get filets is to ask the butcher to cut them. It does not cost any more (sometimes it is even cheaper if you smile nice) and you get the thickness you want!
jenniferbyrdez 10 months ago said:
Oh God, yes!