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Carpet Bag Steak with Potatoes and Black Olives

Fillet steaks stuffed with fresh oysters, wrapped in pancetta, and served alongside slow-cooked herb potatoes with tomatoes and olives.

SeafoodMain CourseGluten FreeGourmetSteak
Estimated Nutrition
Calories
1212.6
kcal / serving
4850.5 kcal total
Carbs
16.5g
per serving
65.8 g total
Fat
105.1g
per serving
420.2 g total
Protein
55.1g
per serving
220.4 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for frying
Meat
800
g
Fillet Steak
4 steaks approximately 200g each
8
slice
Pancetta
or streaky bacon
NutsSeeds
2
clove
Garlic
finely chopped
2
sprig
Thyme
2
sprig
Sage
1
unit
Sea Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
60
g
Flat leaf Parsley
stems removed
OilsFats
300
ml
Olive Oil
Other
60
g
Black Olive
pitted
Seafood
8
piece
Oyster
wet, water reserved
Vegetables
400
g
New Potatoes
scrubbed and cut into 2.5cm chunks
200
g
Tomato
cut into 2cm chunks
200
g
Onion
small, halved

Method

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