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  1. #1
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    CARPETBAG STEAK

    This used to be a standard fare favourite in Australia some 30 years ago. It faded out, but I hit upon it on the weekend at a restaurant and gormandized appropriately. Found it on http://members.iinet.net.au/~raysfre...eef/page4.html and thought I'd share:

    CARPETBAG STEAK

    Ingredients

    4 beef eye fillets steaks(4cm thick)(2"),
    12 shelled oytsters,
    2 tbsp chopped fresh parsley,
    2 tsp lemon juice, 2 tbsp oil,
    1 cup beef stock,
    2 tsp worcestershire sauce,
    60g butter(chopped)
    freshly ground black pepper.

    Method

    Using a sharp knife, cut a deep pocket into side of steak.Combine oysters, parsley, lemon juice and pepper in a bowl, spoon into steak pockets and secure with toothpicks.

    Heat oil in pan, add steaks, cook over high heat for 2 minutes each side, turning once.

    For rare steaks, cook each side 1 minute more.For medium and well done , reduce heat to medium, continue cooking 2-3 minutes each side for medium and 4-6 minutes for well done.

    Drain on paper towels.

    Bring stock and sauce to boil in pan, reduce heat, stir in butter until melted, serve over steaks.

    serves 4....serve with salad or fresh steamed veges...

    BTW, the name derives from the original method of sealing up the pocket - stitching together with string threaded through a carpet bagging needle. Now you know! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

    Alan

  2. #2
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    Re: CARPETBAG STEAK

    Alan

    Great recipe. I remember this and occasionally you'd have to wait until you were almost through the steak to find the "two" oysters embedded there. Another favourite at that time was Steak Diane - from memory it was steak covered in peppercorns. It was a favourite with several of my friends.

  3. #3
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    Re: CARPETBAG STEAK

    When I used to make it, I'd oven bake the steaks after sealing. I didn't use any extra sauce etc., although it does sound good. I'd also not skimp on the oysters <img src=/S/grin.gif border=0 alt=grin width=15 height=15>.

    Alan

  4. #4
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    Re: CARPETBAG STEAK

    Thought I'd add another variation I had to toss together in an emergency. To begin with, with the butcher(s) out of eye fillet I had to settle for scotch (fillet <img src=/S/grin.gif border=0 alt=grin width=15 height=15> ). Then the fish monger had a very poorly offering of small and pretty tasteless oysters. Really... the things we have to put up with! Anyhows, to cut to the chase, I decided to improvise on the stuffing and use a delicious taste sensation I recently discovered - green spanish olives stuffed with fillet of anchovy, instead of the usual red pepper/ capsicum/ pimento. Just cut them (across) in half for easy packing/ stuffing and proceed as usual.

    All who indulged enjoyed, so they said anyway. It's much less expensive than the real McCoy, and is an excellent flavour combination IMO.

    bon appetite

    Alan

  5. #5
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    Re: CARPETBAG STEAK

    I asked my wife last week what sort of olives she wanted me to buy, and she told me to get stuffed.
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

  6. #6
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    Re: CARPETBAG STEAK

    How long have you been lying in wait with that one?
    [b]Catharine Richardson (WebGenii)
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    Moderator: Spreadsheets, Other MS Apps, Presentation Apps, Visual Basic for Apps, Windows Mobile

  7. #7
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    Re: CARPETBAG STEAK

    Whenever I'm offered a stuffed olive I always say that I'd prefer an "in tact" one.
    Works for waiters with stuffed capsicum on the menu too. <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

    Alan

  8. #8
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    Re: CARPETBAG STEAK

    As long as it needed.

    Like the other ones still lying in wait <img src=/S/evilgrin.gif border=0 alt=evilgrin width=15 height=15>
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

  9. #9
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    Re: CARPETBAG STEAK

    This really sounds good but I am sorry to say that I would have to drop the oysters - completely!! And my olives have to be the simple generic ones with the little bitty red stuff "stuffed" in them!! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


    "Peace begins with a smile. "-- Mother Teresa

  10. #10
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    Re: CARPETBAG STEAK

    Well, I suppose you could drop one more notch and give Macca's a go. <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

    Alan

  11. #11
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    Re: CARPETBAG STEAK

    Actually I like a really good burger but the best are from our own grill!! And they can be topped by a variety of "stuff" - just not the oysters! BTW, I was unfamiliar with the term "Macca" <img src=/S/confused.gif border=0 alt=confused width=15 height=20> but doing a 'google' provided me with the explanation that it was a slang term developed in Australia for McDonald's. <img src=/S/yep.gif border=0 alt=yep width=15 height=15> It isn't a place that we visit very often <img src=/S/nope.gif border=0 alt=nope width=15 height=15> only in a last ditch effort. The coffee there is good, however <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


    "Peace begins with a smile. "-- Mother Teresa

  12. #12
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    Re: CARPETBAG STEAK

    <img src=/S/laugh.gif border=0 alt=laugh width=15 height=15>... yes, I tend to forget that nothing/ nobody in Australia is allowed to be referred to by their correct names. But I agree with the burgers off one's own grill/ BBQ. Funnily enough, a neighbour's daughter once worked at "Maccas" after school. She managed to grab some of their "special sauces" and I copied their burger varieties at my own BBQ, but used real ingredients, substituted for whatever they use. Everybody enjoyed, including those who adamantly refuse the "genuine" article.

    Alan

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