Carpetbag Steak Recipe
Ingredients
| Tenderloin steak - 1 1/2 pounds, in one pieces, about 2 inches thick and trimmed of excess fat with a pocket cut for stuffing | ||
| Mussels | 24 | |
| Water | 6 Tablespoon | |
| Dry white wine | 6 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Fresh thyme - 2 sprigs OR Dried thyme - 1/2 teaspoon | ||
| Fresh sage - 2 leaves OR Dried sage - 1/2 teaspoon | ||
| Vegetable oil | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Parsley | 1 Tablespoon, finely chopped | |
| Dry sherry | 1 Tablespoon | |
Directions
GETTING READY
1) To in order to prepare the mussels, remove the beards and then scrub the shells thoroughly. Discard the opened shells, if any.
2) To cook, put the mussels in a large saucepan with wine and water. Bring the contents to a boil, cover and cook over high heat for about 5 minutes. Keep shaking the pan often, till the shells are all opened.
3) Drain the mussels and leave them till cool enough to handle. Once cool, pry the mussel out of the shells with the help of small, very sharp knife. With absorbent paper towels, pat the cooked mussels dry.
4) Season the steak as per taste and then fill the pocket with the drained, cooked mussels. With wooden toothpicks, secure the edges of the steak.
5) In a shallow heatproof dish, place the sage and thyme. On top, carefully the stuffed steak.
6) Mix together the lemon juice and oil and pour evenly over the steak. Allow to marinate for about 1 hour, turning the steak in the herb marinade after every 30 minutes.
7) Preheat oven to temperature of 225 degrees and preheat the broiler to temperature of moderate.
MAKING
8) From the marinade, lift the steak and lay it on the broiler rack.
9) Broil, basting with the marinade mixture often, and turning the steak carefully with kitchen tongs halfway through the cooking time. Cook till the meat is done to preference (for rare, broil for about 8 minutes, for medium, broil for 10 to 12 minutes and for well-done, broil for 15 minutes).
10) Once the steak is cooked, transfer it to a warmed serving dish and remove and discard the toothpicks. Keep the steak hot in the preheated oven.
11) Turn the broiler temperature to high and to the juices in the broiler pan, add the sherry and parsley. Heat quickly under the broiler and pour the juices all over the cooked steak.
SERVING
12) Serve the steak right away, while it is still piping hot. Cut into slices, if preferred, so that each portion has the mussel filling. Makes a good main course dish.
1) To in order to prepare the mussels, remove the beards and then scrub the shells thoroughly. Discard the opened shells, if any.
2) To cook, put the mussels in a large saucepan with wine and water. Bring the contents to a boil, cover and cook over high heat for about 5 minutes. Keep shaking the pan often, till the shells are all opened.
3) Drain the mussels and leave them till cool enough to handle. Once cool, pry the mussel out of the shells with the help of small, very sharp knife. With absorbent paper towels, pat the cooked mussels dry.
4) Season the steak as per taste and then fill the pocket with the drained, cooked mussels. With wooden toothpicks, secure the edges of the steak.
5) In a shallow heatproof dish, place the sage and thyme. On top, carefully the stuffed steak.
6) Mix together the lemon juice and oil and pour evenly over the steak. Allow to marinate for about 1 hour, turning the steak in the herb marinade after every 30 minutes.
7) Preheat oven to temperature of 225 degrees and preheat the broiler to temperature of moderate.
MAKING
8) From the marinade, lift the steak and lay it on the broiler rack.
9) Broil, basting with the marinade mixture often, and turning the steak carefully with kitchen tongs halfway through the cooking time. Cook till the meat is done to preference (for rare, broil for about 8 minutes, for medium, broil for 10 to 12 minutes and for well-done, broil for 15 minutes).
10) Once the steak is cooked, transfer it to a warmed serving dish and remove and discard the toothpicks. Keep the steak hot in the preheated oven.
11) Turn the broiler temperature to high and to the juices in the broiler pan, add the sherry and parsley. Heat quickly under the broiler and pour the juices all over the cooked steak.
SERVING
12) Serve the steak right away, while it is still piping hot. Cut into slices, if preferred, so that each portion has the mussel filling. Makes a good main course dish.
Chef
