Name: Carpetbagger steak
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 60 g butter; 30 ml fresh parsley chopped; lemon juice; Worcestershire sauce; 15 g butter room temperature; 1 onion small, chopped; 12 button mushrooms finely chopped; 1 Stale White Bread Slice crusts removed and crumbled; salt and freshly ground black pepper; 6 steaks ±200g each, fillet, sirloin, rump or ribeye; 1 smoked oysters or mussels in oil, drained can, divided into 6 portions; 125 g blue cheese divided into 6 portions; 1 bacon streaky; oil for rubbing; chips to serve

Recipe Disclaimer

Tap for method

Ingredients (15)

60 g	butter
30 ml	fresh parsley — chopped
	lemon juice
	Worcestershire sauce
15 g	butter — room temperature
1	onion — small, chopped
12	button mushrooms — finely chopped
1	Stale White Bread Slice — crusts removed and crumbled
	salt and freshly ground black pepper
6	steaks — ±200g each, fillet, sirloin, rump or ribeye
1	smoked oysters or mussels in oil, drained — can, divided into 6 portions
125 g	blue cheese — divided into 6 portions
1	bacon — streaky
	oil — for rubbing
	chips — to serve

Tap for ingredients

Method:

Parsley butter

Combine the ingredients for the butter well. Form 6 balls and wrap in clingfilm. Chill in the fridge until cold and hard.

Steak

Heat the butter in a pan and fry the onion and mushrooms until soft and browned. Add the breadcrumbs, salt and pepper. Set aside to cool.

Cut a pocket into the side of each steak. Divide the onion mixture into 6 portions and press one into each pocket along with the oysters or mussels and blue cheese. Season the meat with salt and pepper to taste.

Wrap the bacon rashers around each steak and secure with cocktail sticks or tie with string.

Lightly rub oil over each steak. Heat a griddle pan until very hot and fry the steaks for 4-6 minutes on each side. Remove the cocktail sticks or string and serve with the parsley butter and chips.