Carpet Bag Steak

Carpet Bag Steak
Nutrition Information
  • Serves: 2
  • Calories: 1047
  • Fat: 51g
  • Sodium: 12580g
  • Fiber: 2g
  • Protein: 128g
  • Cholesterol: 345g
  • 400 g eye fillet, (two pieces about 200 Grams and inch thick)
  • 4 fresh oysters
  • salt and pepper
  • 4 slices prosciutto
  • 2 thick rosemary, stems of
  • 1 Tbs olive oil
  • ¼ cup red wine
  • ¼ cup Beef stock
  • 1 Tbs horseradish, (or according to taste)
  • 2 Tbs cream
  • 1 tsp cold butter
  • pepper
  1. Preheat oven to 180°C. Cut fillet into 2 even pieces and then cut a slit 3 quarters of the way through each to form a pocket. Season pocket and push 2 oysters into each. Season steaks. Wrap steaks with proscuitto and skewer with rosemary.
  2. Heat olive oil in a pan and seal steaks. Place into oven for 10 minutes, turning every 3-4 minutes. Set aside and allow to rest.
  3. Meanwhile add red wine to the pan and allow to reduce by half. Pour in stock and allow to reduce for further 2- 3 minutes. Stir in horseradish and cream and toss through butter to thicken. Season with pepper to taste.
  4. To serve place steaks on top of fried potatoes and spinach and drizzle with sauce.
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