Ingredients with Measurements:
- 4 beef tenderloin steaks, 1 1/2 inch thick
- 1/2 cup shucked oysters
- 1/4 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- 1/4 cup melted butter
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tbsp horseradish
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
Special equipment needed:
- Meat mallet
- Cast iron skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Use a meat mallet to pound the steaks to an even thickness.
3. Cut a small pocket in each steak and stuff with 2-3 oysters.
4. In a bowl, mix together breadcrumbs, parsley, chives, melted butter, salt, and pepper.
5. Press the breadcrumb mixture onto the top of each steak.
6. Heat a cast iron skillet over medium-high heat and sear the steaks for 2-3 minutes on each side.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare.
8. While the steaks are cooking, prepare the horseradish cream by mixing together sour cream, horseradish, lemon juice, Worcestershire sauce, salt, and pepper.
9. Serve the steaks hot with a dollop of horseradish cream on top.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 27g
Protein: 38g
Carbohydrates: 10g
Fiber: 1g
Sugar: 2g
Sodium: 450mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Oysters can be substituted with shrimp or scallops.
- Horseradish can be substituted with Dijon mustard.
Variations:
- Add chopped garlic to the breadcrumb mixture for extra flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Top the steaks with sautéed mushrooms for a richer flavor.
Tips and tricks:
- Make sure to pound the steaks to an even thickness to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the steaks for desired doneness.
- Let the steaks rest for a few minutes before serving to allow the juices to redistribute.
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 the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a bold red wine such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the breadcrumb mixture is not sticking to the steak, brush the steak with a little bit of egg wash before pressing the mixture onto it.
Food safety advice:
Make sure to cook the steak to an internal temperature of at least 145°F to ensure it is safe to eat.
Food history:
The Carpetbag Steak is a classic dish that originated in the United States in the 19th century. It is believed to have been named after the carpetbaggers, who were businessmen from the North who traveled to the South after the Civil War to take advantage of the economic opportunities there.
Flavor profiles:
The Carpetbag Steak is a savory and rich dish with a combination of tender beef, briny oysters, and crunchy breadcrumbs. The horseradish cream adds a tangy and spicy kick to the dish.
Serving suggestions:
Serve the Carpetbag Steak with a side of mashed potatoes and a glass of red wine for a hearty and satisfying meal.
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