Carpetbag Steaks (serves 4)
Bison steaks stuffed with oysters, in a light Cajun cream Sauce, are sinfully delicious. Tenderloin or New York steaks work well for this dish.
For Steaks:
- 4 Buffalo Steaks, rinsed and patted dry
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons unsalted butter
- 8 fresh oysters, shucked and coarsely chopped
- 2 tablespoons fresh squeezed lemon
- 2 tablespoons shallots, minced
- ½ teaspoon Tabasco sauce
- ½ cup parmesan, grated
- ½ cup dry bread crumbs
- 2 tablespoons fresh parsley, chopped
For Cajun Cream Sauce
- 1 tablespoon butter
- 2 teaspoons Cajun seasonings + to taste
- 1 tablespoon fresh lemon juice
- ½ cup cream
Cajun Seasoning:
- 4 teaspoons paprika
- 1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme
- Mix together and set aside. Keep remaining in sealed container.
- Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours.
- Place oysters and lemon juice in bowl and let set for ½ hour.
- Melt 2 tablespoons of butter in sauté pan over medium high heat.
- Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes.
- Add parmesan cheese and fold in to incorporate, allowing to slightly melt.
- Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste.
- Stuff pocket of steaks with warm oyster stuffing.
- In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks.
- Remove and cover with foil.
- In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate.
- Quickly whisk in cream and bring to full heat.
Serve steaks atop dirty rice and drizzle all with Cajun cream sauce. Recipe for dirty rice included with purchase.
Wine Pairing: A Bordeaux or Pinot would complement nicely.