Carpetbag Steak with Spinach and Lemon Beurre Blanc
Ingredients
4 eye fillet steaks, each 120-150g
12 fresh oysters, shucked
Salt and freshly ground black pepper
500g fresh baby spinach
2 tablespoons butter
Salt and freshly ground black pepper
Grating of nutmeg
LEMON BEURRE BLANC
½ cup white wine
1 small shallot, chopped
Juice and zest of ½ lemon
100g cold butter, cut into small pieces
Salt
TO SERVE
Olive oil
12 extra oysters
Description
Beef and oysters are an irresistible combination. In this recipe the eye fillet steak is stuffed with fresh oysters, then cooked on a very hot grill so it is rare and the oysters are just warmed through. Serve with piles of wilted spinach and lemon beurre blanc, a much lighter butter sauce than béarnaise (it omits egg yolks), and the one that pairs beautifully with the oysters.
Method
Cut a pocket in each steak and fill with three oysters. Season steaks with salt and pepper and set aside.
Wash and dry the spinach. Melt the two tablespoons of butter in a saucepan, add the spinach and cook over a high heat until it wilts. Stir in the salt, pepper and nutmeg to taste and keep warm.
To make the lemon beurre blanc, place the white wine in a small pan with the shallot, lemon juice and zest. Bring to a simmer and reduce until one dessertspoonful of liquid remains. Beat in each piece of cold butter, one at a time, until the butter is incorporated and the sauce is smooth and emulsified. Add salt to taste. Keep warm, but do not reheat as the sauce will split. (Makes half a cup.)
To cook the steaks, heat a ridged grill pan until smoky hot, brush the steaks with olive oil and cook, turning once, until they reach the preferred degree of doneness. Allow steaks to rest for at least three to five minutes before serving.
To serve, place a steak in a pile of spinach on each plate, garnish with extra oysters (either raw or lightly pan fried in a little olive oil) and pour some beurre blanc sauce over the top.
Categories
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