Ingredients with Measurements:
- 4 beef tenderloin steaks, 1 inch thick
- 4 large oysters, shucked
- 1/2 cup red wine
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and black pepper to taste
Special Equipment Needed:
- Cast iron skillet
- Tongs
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Season the steaks with salt and black pepper.
3. Heat the cast iron skillet over medium-high heat and add the olive oil.
4. Sear the steaks for 3-4 minutes on each side until browned.
5. Transfer the skillet to the oven and cook the steaks for 8-10 minutes or until the internal temperature reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a plate.
7. Add the oysters to the skillet and cook for 1-2 minutes until slightly browned.
8. Remove the oysters from the skillet and set aside.
9. Add the red wine and beef broth to the skillet and bring to a boil.
10. Reduce the heat and simmer for 5-7 minutes until the sauce thickens.
11. Add the butter to the skillet and stir until melted.
12. Season the sauce with salt and black pepper to taste.
13. Serve the steaks topped with the oysters and the red wine reduction sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
- Internal temperature of steaks: 135°F for medium-rare
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 410
- Fat per serving: 23g
- Protein per serving: 36g
- Carbohydrates per serving: 5g
- Fiber per serving: 0g
- Sugar per serving: 1g
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Oysters can be substituted with shrimp or scallops.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add chopped garlic and thyme to the skillet for extra flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add mushrooms to the skillet for a more earthy flavor.
Tips and Tricks:
- Let the steaks rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired temperature.
- Don't overcook the oysters as they can become tough and rubbery.
Storage Instructions:
- Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the steak and sauce in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the steak and sauce on a bed of mashed potatoes or roasted vegetables.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as asparagus or Brussels sprouts
Suggested Side Dishes:
- Mashed potatoes
- Roasted sweet potatoes
- Green salad
Troubleshooting Advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the oysters are overcooked, they can become tough and rubbery.
Food Safety Advice:
- Make sure to cook the steaks to the recommended internal temperature to avoid any risk of foodborne illness.
- Always wash your hands and any utensils or surfaces that come into contact with raw meat.
Food History:
- The Carpetbag Steak was a popular dish in the 19th century, named after the wealthy businessmen who would travel with bags of money.
Flavor Profiles:
- The steak is tender and juicy, with a slightly salty flavor from the oysters.
- The red wine reduction sauce is rich and savory, with a hint of sweetness.
Serving Suggestions:
- Serve with a glass of red wine and a side of roasted vegetables for a complete meal.
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