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Easier Valentines Day Carpetbagger Steak

Submitted by on February 10, 2010 – 9:11 AMNo Comment
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One of the sexiest meals that can be shared has to be that of a large cut of filet mignon stuffed with raw oysters and pan seared to the desired temperature. Though the name carpetbagger is not nearly as attractive as the dish itself I think your valentine will enjoy it.

There is a lot of thought that has to go into this dish what with creating a pocket in your meat for the delicious briny oysters as well as tieing the steak up and cooking it without spilling the bi valves out.

I figured I would create a simpler and even cheaper way to enjoy this delicacy. It starts with delicious panko and herb crusted oysters that are sandwiched between medallions of beef filet that have been basted with beer and Worcestershire sauce.

A light Sunshine wheat beer by New Belgium Brewing Co.would be my suggestion. Just drink a smooth light beer as you want to enjoy the sweet briny oysters!


-6 raw oysters (buy them already shucked for your hands sake!)
-2 cups of panko bread crumbs
-Tbsp of fresh thyme chopped
-2 cups of four
-3 eggs whisked with 2 tbsp of water
-4 four ounce beef filet medallions
-6 ounces of beer
-¼ cup of Worcestershire sauce


1. Start by breading your oysters. They fry quick and you will cook them while you rest your steak. Place your flour, eggs and your panko crumbs in three similar containers. Add the chopped thyme to your bread crumbs and sprinkle some salt and pepper into your flour. Start by dipping a few oysters in the flour and coating them well. Move on to the eggs now getting them nice and coated. Finally into the panko crumbs. Continue with the rest of the oysters until they are all breaded. Set them aside.

2. Mix your beer and Worcestershire sauce. Warm a saute pan over high heat. Season your steaks with salt and pepper and sear them on one side on high heat for about a minute flip them and cook on the other side for about 3 minutes. All the while basting with your Worcestershire and beer mix.

3. After about 3 minutes pull your steaks from the pan and rest them. Meanwhile heat about a half inch of oil in a pan to fry your oysters. At about a medium high heat warm the oil. I like to check it sprinkling some flour into the oil. If it fizzles quickly you are ready. Fry your oysters in the hot oil turning them until they are a nice golden brown. Drain them on a paper towel and salt them.

4. To finish I like to place one medallion on the plate and top it with three oysters. Finally lean the other medallion up against the oysters. It is a beautiful presentation. Simply served with some whipped potatoes and steamed broccoli.