In the 1970's there were three meals that stood at the top of fine
dining menus in Australia. Chateaubriand, Lobster Mornay and Carpetbag
steak. And done right this was the best. When cooked to my recipe you
will wonder why it isn't on every menu to this day. It's that good.
Wagyu Fillet with its extra fat content really lifts this to a level unimagineable 50 years ago. Even Wagyu with a very low score will be great. Nevertheless, a budget piece of fillet will come alive nicely after being infused with the oyster flavour and then smothered in the bacon and doused in a brandy cream sauce.
Very impressive dinner party dish and very easy to cook in larger numbers. Resting temp is between 67° and 74°. 68° is perfect. The only mistake you can make is underdone. A little overdone is still good, maybe even better. Best to cook the steaks as soon as the oysters are inserted. So assemble and cook immediately.
Ingredients
2 Eye Fillet Steaks (60 mm thick)
6 Oysters (Small Sydney Rock)
2 Large strips of bacon
1 Tbs salted butter to fry
1 Tbs lemon juice
100ml Chicken stock
2 tsp chopped Parsley
90ml Brandy (Rum Whiskey Bourbon)
300ml Pouring Cream
1 English Muffin
You want cuts from the middle of the fillet.
Method::
Preheat the oven and glass baking dish to 180° Tilt by setting one side of the rack 1 runner higher. The idea of a heavy baking dish is the bottom will cook more initially and then while resting. Thereby cooking the meat around the oysters correctly and allowing a slightly rarer upper. The oysters should still be soft and juicy. The idea of tilting the oven rack and placing the steaks on the high side is so excess liquids can drain away.
Carefully cut a small slit just under half way up each fillet. Then broaden the slit out and remove some meat to form a large pocket. Insert 3 oysters in the pocket. Wrap with a bacon strip with the rind to the top. Secure with a toothpick and trim the bottom to level. This way presents best and you know which is the top. Do this step upside down so the rind can be set level with the top and the bottom is easy to trim.
Heat a generous amount of butter in a skillet and fry the steaks 2 minutes top and 2 minutes bottom.
Remove the steaks to the pre heated baking dish bottom side down. Finish cooking in a 180° oven for 22 minutes. Rest for 5 minutes.
Meanwhile, deglaze the skillet with the lemon juice and add the stock and reduce to half. Add the parsley, cream and brandy. Simmer for 15 minutes to thicken. Split the muffin and grill the halves till brown.
Set the steaks on the muffins and remove the toothpick. Pour over the sauce and serve.
Wagyu Fillet with its extra fat content really lifts this to a level unimagineable 50 years ago. Even Wagyu with a very low score will be great. Nevertheless, a budget piece of fillet will come alive nicely after being infused with the oyster flavour and then smothered in the bacon and doused in a brandy cream sauce.
Very impressive dinner party dish and very easy to cook in larger numbers. Resting temp is between 67° and 74°. 68° is perfect. The only mistake you can make is underdone. A little overdone is still good, maybe even better. Best to cook the steaks as soon as the oysters are inserted. So assemble and cook immediately.
Ingredients
2 Eye Fillet Steaks (60 mm thick)
6 Oysters (Small Sydney Rock)
2 Large strips of bacon
1 Tbs salted butter to fry
1 Tbs lemon juice
100ml Chicken stock
2 tsp chopped Parsley
90ml Brandy (Rum Whiskey Bourbon)
300ml Pouring Cream
1 English Muffin
You want cuts from the middle of the fillet.
Method::
Preheat the oven and glass baking dish to 180° Tilt by setting one side of the rack 1 runner higher. The idea of a heavy baking dish is the bottom will cook more initially and then while resting. Thereby cooking the meat around the oysters correctly and allowing a slightly rarer upper. The oysters should still be soft and juicy. The idea of tilting the oven rack and placing the steaks on the high side is so excess liquids can drain away.
Carefully cut a small slit just under half way up each fillet. Then broaden the slit out and remove some meat to form a large pocket. Insert 3 oysters in the pocket. Wrap with a bacon strip with the rind to the top. Secure with a toothpick and trim the bottom to level. This way presents best and you know which is the top. Do this step upside down so the rind can be set level with the top and the bottom is easy to trim.
Heat a generous amount of butter in a skillet and fry the steaks 2 minutes top and 2 minutes bottom.
Remove the steaks to the pre heated baking dish bottom side down. Finish cooking in a 180° oven for 22 minutes. Rest for 5 minutes.
Meanwhile, deglaze the skillet with the lemon juice and add the stock and reduce to half. Add the parsley, cream and brandy. Simmer for 15 minutes to thicken. Split the muffin and grill the halves till brown.
Set the steaks on the muffins and remove the toothpick. Pour over the sauce and serve.
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