Carpetbagger steak with roasted red bell pepper demiglace:
8 oz filet
a couple of shucked oysters
worcestershire
lemon juice
chopped garlic
chopped shallots
roasted red bell peppers, skinned & seeded
Swanson's beef stock
red wine
butter
Put the oysters in a bowl with some worcestershire, lemon juice, and garlic. Cover and put in the fridge for 30 mins. Using a boning knife, make a small slit in the side of the steak. Move the knife back and forth inside the steak to make a pocket. Stuff the oysters inside the steak. Season the steak with S&P, and put in a 175 degree oven until the internal temp is 90 degrees. Remove from the oven and sear for two minutes on each side in a super hot cast iron skillet. Transfer to a warm plate, put a pat of butter on top, cover and let rest for 10 minutes.
Demiglace (make ahead): In a saucepan, sweat the shallots in a little butter, then add a cup of red wine. Reduce to barely covering the shallots and then add 2 cups of beef stock. Reduce by half. Transfer to a blender along with almost the same volume of roasted red bell pepper. Blend to a smooth consistency, then incorporate a half stick of butter one pat at a time. Season to taste.
Put the sauce on the plate, then the steak. Enjoy with some MSU tears.
8 oz filet
a couple of shucked oysters
worcestershire
lemon juice
chopped garlic
chopped shallots
roasted red bell peppers, skinned & seeded
Swanson's beef stock
red wine
butter
Put the oysters in a bowl with some worcestershire, lemon juice, and garlic. Cover and put in the fridge for 30 mins. Using a boning knife, make a small slit in the side of the steak. Move the knife back and forth inside the steak to make a pocket. Stuff the oysters inside the steak. Season the steak with S&P, and put in a 175 degree oven until the internal temp is 90 degrees. Remove from the oven and sear for two minutes on each side in a super hot cast iron skillet. Transfer to a warm plate, put a pat of butter on top, cover and let rest for 10 minutes.
Demiglace (make ahead): In a saucepan, sweat the shallots in a little butter, then add a cup of red wine. Reduce to barely covering the shallots and then add 2 cups of beef stock. Reduce by half. Transfer to a blender along with almost the same volume of roasted red bell pepper. Blend to a smooth consistency, then incorporate a half stick of butter one pat at a time. Season to taste.
Put the sauce on the plate, then the steak. Enjoy with some MSU tears.
