is a popular dish in Sydney in the 1950s. Some people have not even heard of the name. When traveling in Australia, if there is something called Carpetbag Steak on the restaurant's menu, then you should call it for a try.
The method is simple. Use a piece of Fillet, or a premium Fillet Mignon, cut a deep piece on each side, then stuff the oysters in, seal them with rope, and fry them, and you're done.
The likes and dislikes are distinct. After falling in love, they often miss them, but most people will frown: "Oysters and beef are cooked together?"
However, the combination of seafood and meat is perfect, just like The words fish and sheep add up to one fresh word. Oyster steak is indeed delicious. If it is unacceptable, you can use mushrooms or onions instead of oysters. The recipe is ever-changing. Based on the chef’s imagination, even fish, shrimp, and even dried abalone or sea cucumber shark fin can be stuffed into Japanese steak. . To eat horribly, use white truffle , black truffle or caviar.
After the steak is ready, wash the oysters, soak them in water, remove them and blot them with paper, leaving the remaining oysters in water.
After the oysters are stuffed into the steak, some people use iron ropes to tie them up, others use toothpicks to seal them, but the best way is to tie them with long bacon Bacon fat to give them a deeper taste.
For those who are more particular about it, use onions, , celery , long onions, garlic, and bay leaves to marinate the steak. You can also mix bread crumbs and oysters to make it.
When it is served, the plate is usually accompanied by roasted small potatoes. Australian cuisine has no thoughts about side dishes.
Although Australians are proud of this dish, according to research, this practice should come from the United States. American recipes have long used oysters and diced beef as pie.
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