Carpetbag Steak


  • 2 x 250gms scotch fillet
  • Splash Worcestershire sauce
  • Squeeze lemon juice
  • 4 oysters
  • 2 medium potatoes
  • Market greens to serve


  • Olive oil
  • Splash cognac or brandy
  • Splash beef stock
  • 1 tablespoon of butter


1.            Sprinkle the oysters with Worcestershire sauce, squeeze of lemon juice and season with salt and pepper. Set aside for 30mins.

2.            Using a sharp knife, create a pocket by moving the knife back and forth inside each steak big enough to insert oysters. Do this at the fatty part of the steak.

3.            Insert oysters. Rest a short while for flavours to meld.

4.            Heat fry pan with oil. Cook until medium rare (longer if you prefer medium).

5.            Add a splash of cognac or brandy until almost evaporated, then add beef stock until reduced by half.

6.            Whisk in butter.

7.            Serve with mashed potatoes and asparagus

Ka hiahia pea koe ki

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