Faux Carpet-Bagged Fillet Steak, Lay The Table
Beef

Faux Carpet-Bagged Fillet Steak

Faux Carpet-Bagged Fillet Steak, Lay The Table

A traditional carpet-bagged steak is stuffed with oysters and was popular in the 1950s and 60s. But I couldnt find any oysters near where I lived, so I stuffed these with slices of Cropwell Bishop Stilton cheese. You dont need a Sous Vide water bath to do this recipe, but it helps. Cook the steak to medium-rare by vac-packing the steak and immersing it for one hour into a water bath set at 57.5C. 

After an hour, snip the vac-pack open, remove the steaks and create a pocket in the steak by slitting them with a sharp knife and then stuffing with the cheese. Then heat a frying pan to very hot, oil the steaks and sear on both sides to create a Maillard Reaction (in which the sugars on the steak brown to create a crust and an amazing flavour).

Serves 2

2 fillet steaks
4 slices Stilton cheese, or any strong blue cheese
A little sunflower or vegetable oil

Prepare and cook as above and serve with chips and creamed spinach.

Faux Carpet-Bagged Fillet Steak, Lay The Table
Faux Carpet-Bagged Fillet Steak, Lay The Table
Faux Carpet-Bagged Fillet Steak, Lay The Table
Faux Carpet-Bagged Fillet Steak, Lay The Table
Faux Carpet-Bagged Fillet Steak, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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