Pages Menu
TwitterRss
Categories Menu

Posted by on 1 Feb 2012 in Bradley Smoker | 0 comments

Smoked Oyster Carpet Bagger Steak with Rosti & Gremolata Butter

Smoked Oyster Carpet Bagger Steak with Rosti & Gremolata Butter

What better way to celebrate Valentine’s Day than with oysters? writes Sandra Tate … My suggestion is that you buy a dozen, serve 6 au naturelle as a starter, and smoke the remaining 6 to make a sumptuous supper of smoked oyster and ribeye ‘carpet bagger steak’. Probably the most classic example of ‘surf and turf’ eating. For this, your oysters are cooked briefly in a simple court bouillon before being subtly oak smoked. They are then gently pushed inside the steak, which is also briefly cooked. I saved two smoked oysters to sit astride the steak too, together with some vibrant gremolata butter. And to follow? Well… Smoked Oyster Carpet Bagger Steak with Rosti & Gremolata Butter Ingredients – for 2 for the simple court bouillon: 100ml white wine small bunch of parsley & thyme slice of lemon 6 oysters a 400g slice of ribeye, or sirlon, steak (it should be a good 3cm thick) for the gremolata butter: 50g butter 1tsp finely grated lemon zest 1 tsp...

Read More