Carpetbag Steaks

On our recent trip to the east coast Dan and I found ourselves on an oyster binge.

Meandering up the coast from New Haven to Boston we sampled them at every stop. We ate them in stew, Rockefeller style, but mostly we slurped them down raw.

They say that oysters are an aphrodisiac (which we did not experience), and that they are good for you. M.F.K. Fisher writes in “Consider the Oyster” that oysters are healthful and nourishing. That they keep you fit, have fuel value, aid to your intellect and will prevent a goiter. More oysters – please!

Our oyster fest got me talking about a dish I used to prepare occasionally, called the Carpetbag Steak, which is a steak stuffed with oysters. “You should try that with buffalo”, Dan said, as Mignonette juice ran from his mouth. I dabbed his face with a napkin and replied, “Good idea”.

It turned out better then I remembered which I attribute to the rich but clean taste of the buffalo meat. It was delicious and deserving of a celebration. Perhaps a dinner invitation for special friends – what a wonderful gift idea! Warmest holiday wishes to you all. Cheers! Jill

Carpetbag Steaks (serves 4)

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.

1. 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.
2. Place oysters and lemon juice in bowl and let set for ½ hour.
3. Melt 2 tablespoons of butter in sauté pan over medium high heat.
4. Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes.
5. Add parmesan cheese and fold in to incorporate, allowing to slightly melt.
6. Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste.
7. Stuff pocket of steaks with warm oyster stuffing.
8. 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.
9. Remove and cover with foil.
10. In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate.
11. 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.