10 Mar Member Recipe – Peter’s Carpetbag Steak
Peter brings back an old school recipe that originated in the historic oyster fishing village of Mumbles, near Swansea in south Wales. It has in time become a luxury dish which is particularly popular in Australia and New Zealand.
A brave recipe for those who like to experiment!
- 1 Scotch fillet steak per person
- 1 – 2 Large rock oysters, shucked per person
- Salt and pepper
- Bacon (optional)
- Baby potatoes (optional)
- Using the end cut of a scotch fillet steak, make a pocket in the meat using a knife.
- Stuff the steak with one or two raw oysters, depending on how large the steak cut is.
- Season with salt and pepper.
- Seal the stuffed oysters by securing the opening of the steak with toothpicks.
- Broil the stuffed steak on a hot pan until well cooked. This will take approximately 10 minutes per steak, depending on the size. While cooking, the flavour of the fresh oysters infuses into the steak and combines with the tender meat.
- Option to fry a strip of bacon and wrap around the steak.
- Serve with pan roasted baby potato halves.
Serve with a glass of Beefsteak Club Shiraz!