Ingredients with Measurements:
- 4 beef tenderloin steaks, 1 1/2 inches thick
- 4 large oysters, shucked
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup sliced mushrooms
- 1/4 cup diced shallots
- 1/2 cup beef broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet
- Tongs
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Using a sharp knife, cut a small pocket into the side of each steak, being careful not to cut all the way through.
3. Place one shucked oyster into each pocket and secure with a toothpick.
4. Season the steaks with salt and pepper.
5. Heat olive oil in a cast iron skillet over high heat.
6. Add the steaks to the skillet and cook for 2-3 minutes on each side until browned.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes for medium-rare.
8. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil and let rest for 5 minutes.
9. In the same skillet, melt butter over medium heat.
10. Add sliced mushrooms and diced shallots to the skillet and cook until softened, about 5 minutes.
11. Pour in beef broth and heavy cream and bring to a simmer.
12. Cook until the sauce has thickened, about 5-7 minutes.
13. Season with salt and pepper to taste.
14. Remove the toothpicks from the steaks and serve with the creamy mushroom sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Protein: 38g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 350mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Oysters can be substituted with shrimp or scallops.
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped garlic to the mushroom sauce for extra flavor.
- Top the steaks with crumbled blue cheese before serving.
- Serve the steaks with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Make sure to pat the steaks dry with paper towels before seasoning to ensure a crispy crust.
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired temperature.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes and drizzle the mushroom sauce over the top.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the mushroom sauce is too thin, simmer for a few more minutes until it has thickened to your desired consistency.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
The carpetbag steak originated in the United States in the mid-19th century and was named after the carpetbaggers who traveled to the South during the Reconstruction era.
Flavor profiles:
The steak is savory and meaty with a briny flavor from the oysters. The creamy mushroom sauce adds richness and depth of flavor.
Serving suggestions:
Serve with a side of roasted vegetables or mashed potatoes for a complete meal.
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