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Carpetbag Steaks Recipe


• 4 x 7oz fillet steaks
• 8 oysters, (saving the water)
• 8 slices of pancetta or streaky bacon
• 1¾oz/50g of butter for frying

How to prepare

1.    Slit each of the four steaks to make a pouch, before stuffing each with a couple of wet oysters. Then wrap around two pieces of streaky bacon or pancetta.

2.    Heat 1¾oz/50g of butter over a medium heat in a heavy frying pan, before adding the steaks.

3.    For medium-rare steaks, cook for roughly three minutes on each side, before removing from the pan.

4.    Remove the pan from the heat, then pour in the saved oyster water and scrape any bits from the bottom; allowing these to surface.

5.    Pour the resulting liquid over the steaks.

6.    For the potatoes, pre-heat the oven to 190C/375F/ Gas 5.

7.    Warm the olive oil in a heavy casserole dish over a medium heat.

8.    Add the potatoes, onions, tomatoes, garlic cloves, sage and thyme and then bring to the boil.

9.    Season well and simmer for 8-10 minutes, before covering and cooking in the oven for half an hour, or until the potatoes are cooked through. (NB. Resist stirring as this may break up the vegetables).

10.    Allow to cool a little, before adding the parsley and olives, then serve with the carpetbag steaks.

Meat No Veg!