Ingredients with Measurements:
- 4 beef tenderloin steaks (6 oz each)
- 1/2 cup shucked oysters
- 1/4 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- 1/4 cup unsalted butter
- 1/4 cup Dijon mustard
- 1/4 cup beef broth
- 1/4 cup dry white wine
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Cast iron skillet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Using a meat mallet, pound the steaks to 1/2-inch thickness.
3. In a small bowl, mix together the breadcrumbs, parsley, chives, and 2 tbsp of melted butter.
4. Divide the breadcrumb mixture among the steaks, pressing it onto the surface of each steak.
5. Place 2-3 oysters on top of the breadcrumb mixture on each steak.
6. Fold the steaks in half and secure with toothpicks.
7. Heat the olive oil in a cast iron skillet over medium-high heat.
8. Add the steaks to the skillet and cook for 2-3 minutes on each side until browned.
9. Transfer the skillet to the preheated oven and bake for 8-10 minutes for medium-rare.
10. Remove the skillet from the oven and transfer the steaks to a plate. Remove the toothpicks and cover with foil to keep warm.
11. In the same skillet, add the garlic and thyme and cook for 1-2 minutes until fragrant.
12. Add the Dijon mustard, beef broth, and white wine to the skillet and whisk to combine.
13. Cook the sauce for 2-3 minutes until thickened.
14. Remove the skillet from the heat and whisk in the remaining butter until melted and smooth.
15. Season the sauce with salt and pepper to taste.
16. Serve the steaks with the mustard-thyme jus.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 480
Fat per serving: 32g
Protein per serving: 34g
Carbohydrates per serving: 10g
Fiber per serving: 1g
Sugar per serving: 1g
Sodium per serving: 570mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin or ribeye steaks.
- Shucked oysters can be substituted with chopped clams or shrimp.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
- Beef broth can be substituted with chicken or vegetable broth.
- Dry white wine can be substituted with dry vermouth or chicken broth.
Variations:
- Add chopped bacon to the breadcrumb mixture for extra flavor.
- Substitute the oysters with crab meat or lobster meat.
- Add a splash of heavy cream to the sauce for a richer flavor.
- Top the steaks with sautéed mushrooms or caramelized onions.
Tips and tricks:
- Make sure to pound the steaks to an even thickness for even cooking.
- Use toothpicks to secure the steaks and prevent the filling from falling out.
- 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 doneness.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the steak in a microwave-safe dish and heat on high for 1-2 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 fresh 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 Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
- Creamed spinach
Troubleshooting advice:
- If the breadcrumb mixture is falling off the steaks, press it on more firmly or use toothpicks to secure it in place.
- If the sauce is too thick, add more beef broth or white wine to thin it out.
Food safety advice:
- Make sure to cook the steaks to an internal temperature of 145°F for medium-rare.
- Store leftover steak in the refrigerator within 2 hours of cooking.
- Reheat leftover steak to an internal temperature of 165°F before consuming.
Food history:
The Carpetbag Steak is a classic dish that originated in the United States in the mid-19th century. It was named after the wealthy businessmen who traveled to New York City with carpetbags full of money. The dish was popularized in the 1950s and 1960s and is still enjoyed today.
Flavor profiles:
The Carpetbag Steak is a savory and indulgent dish with a rich beef flavor and a briny kick from the oysters. The mustard-thyme jus adds a tangy and herbaceous note to the dish.
Serving suggestions:
Serve the Carpetbag Steak with a side of roasted vegetables or mashed potatoes for a hearty and satisfying meal.
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