Carpetbagger
This is one of my favorite dishes. The carpetbagger is a true southern dish. Select very fresh oysters and a thick cut of sirloin or tenderloin for this dish.
- 9-10 oz. Sirloin steak
- 3-5 select oysters (depending on size)
Marinate steak in:
- 1 tblsp. Olive oil
- 1 tsp. Balsamic Vinegar
- 1 tsp. Chopped Rosemary
- 1 tsp. Chopped Garlic
- 1 tsp. Black Pepper
Saute oysters in:
- 1 tblsp. Butter
- 1 tsp. Chopped Garlic
- 1 tsp. Sliced Shallot
- A pinch of Salt and Pepper each
1. Cook mixture for 2 minutes and add ΒΌ cup white wine. Reduce liquid completely.
2. Grill steak, adding salt to both sides. If you desire, you can also sear the steak in a saute pan.
3. Cook steak one temperature below desired doneness (i.e. If you want your steak medium, cook it med. rare initially)
4. Cut a slit in the side of the steak large enough to stuff the oysters inside. Or, if you prefer, cut the steak in two and layer oysters in between.
5. Wrap with strips of bacon.
6. Finish steak in a broiler until desired doneness.
This is a wonderful way to serve a "surf & turf" meal, incorporating beef and seafood into one item. Try using a peppercorn sauce to accompany it.
