Carpetbag Steak

Carpetbag Steak   (An old favourite from the 70’s)

2 good sized filet steaks 3cm thick around 160 to 170 gms each   (you might have to ask the butcher to cut them specially)

10 sydney rock oysters regular size

2 rashers of bacon

1 tablespoon worcester sauce

2 tablespoons of cream

Cut a pocket in each steak, and stuff in 5 oysters per steak, close with toothpicks.

Wrap a rasher of bacon around each steak and fasten with a toothpick

Heat a heavy frying pan, add small amount of oil and a knob of butter.

Fry steaks about 4 mins on each side.

Take steaks from pan and let rest.

Deglaze pan with worcester sauce and cream.

Serve steaks with vegetables of your choice and a drizzle of the sauce made from pan juices.

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Carpet bag steak and vegetables

Carpet bag steak and vegetables

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