Carpetbag Steak

By November 1, 2018June 20th, 2020Beef
Carpetbag Steak by

This juicy steak is filled with oysters

Another classic from the past


  • 150g-200g thick eye fillet steak
  • 2 fresh oysters
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • pinch of lemon pepper
  • salt 
  • Black pepper
  • 1 tablespoon oil
  • 1 tablespoon brandy
  • ¼ cup beef stock
  • 1 tablespoon butter


  • Mix together the Worcestershire sauce, lemon juice, lemon pepper and pour over the oysters,  refrigerate for 30 minutes
  • Meanwhile, insert a sharp pointed knife into the middle side of the steak, cut a small opening by moving the knife back and forth make a pocket large enough to take the oysters. Rest the steak at room temperature for 30 minutes,
  • Remove the oysters and reserve the marinade. Then take the oysters and carefully place them inside the pocket of the steak, pour a little of the marinade into the incision and secure with a toothpick or skewer. Sprinkle both sides of the steak with salt and freshly ground black pepper
  • Heat a skillet over medium-high heat. Add the oil to the pan and pan fry the steak for 3 minutes (medium rare) on each side, longer if you prefer your steak well done. Remove the steak from heat and rest on a serving plate while you prepare the sauce
  • Add the remaining marinade, brandy and stock, to the pan juices, bring to a simmer then add the butter and stir until melted, pour over the steak and serve with vegetables of choice

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