Alive and Cooking
 

Carpetbagger Steak

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  • 300 g eye filet beef 
  • 3 oysters
  • 1 slice streaky bacon 
  • 150 g green beans 
  • 10 cherry tomatoes, halved 
  • 2 tbsp parsley, roughly chopped 
  • 1 clove garlic, thinly sliced 
  • 1 tbsp caster sugar
  • Extra virgin olive oil 

Cut 3 incisions into the beef and slide in the oysters. Wrap the beef in bacon, secure with skewers, sprinkle with salt and pepper and slide into a pan with a good splash of oil. Cook for 3 - 5 mins on each side, then remove and set aside to rest. 

In the same pan with another splash of oil, slide in the vegies, a splash of water, the sugar, parsley and cook for 3 mins or so. Serve with the beef. 

Serves 2

Carpetbagger Steak