This recipe is named for the carpetbaggers present in the South
during Reconstruction who carried all of their belongings around
in a carpet sack. These tournedos are stuffed full of good eats!
- 4 (3–4 ounce) beef tournedos
- 4 shucked oysters
- salt and cracked black pepper to taste
- ½ cup thinly sliced green onions
- 1 tbsp fresh minced garlic
- 2 tbsps butter or olive oil
- 1½ cups fresh sliced mushrooms
- 2 cups red wine
- 1 cup demi glace or beef broth
- toothpicks for securing meat
NOTE: Larger steaks can be used, and this will allow several oysters
to be stuffed inside pockets. Season steaks with salt and pepper.
Cut a small pocket in side of each tournedos, being careful not
to cut in half. Insert 1 oyster, a small amount of green onions
and garlic inside each. Fasten pocket together with toothpicks.
In a heavy-bottomed sauté pan, heat butter or oil on medium-high
heat. Add tournedos and sauté 3–4 minutes on each side
or until cooked to your liking. Remove steaks and keep warm. In
same skillet, combine mushrooms, wine and demi glace. Reduce to
half volume. Plate tournedos and spoon sauce over meat. Serve with
potatoes or any vegetable. Steaks may also be grilled or cooked
in an oven.