Bob Hart's Carpet Bag Steak

CARPET BAG STEAK by JOHN TORODE

IT is a dish that has almost disappeared from most cooks' repertoires. But the glorious carpet bag steak, an Australian classic which involves stuffing a steak with oysters, returns to the limelight in a hot, new cookbook from London-based Australian chef John Torode whom many Australians know from MasterChef on Lifestyle's Food Channel. He is also well known to Londoners for his restaurant Smiths of Smithfield at the heart of the historic Smithfield meat market.

Torode has a new book - Beef (Quadrille) - out this month in Australia. And next week he will be flying in to promote it, and to make a guest appearance on the Australian version of MasterChef which kicks of on the Ten Network, at 7.30pm, on Monday April 27. He is a fine cook, and when he tells you how to cook carpet bag steak, pay attention.

To make Johnn Torode's carpet bag steak, simply take four eye fillets, each about 175-200g. Use a sharp knife to cut a pocket into the sides into which you are going to stuff oysters, Do this carefully, and don't slice right through the steak.

Open eight large oysters and lift them from their shells, reserving the liquid, which is important. Return four to their shells to serve beside the steaks. Put one of the shucked oysters inside the pocket of each steak. Pour in some of the reserved oyster juice which acts as a seasoning and keeps the oyster and the beef moist. Then, wrap each fillet with a large strip of streaky bacon and fix in place with a toothpick. Heat a heavy-based frypan to super-hot. Rub steaks all over with olive oil and season with salt and a little pepper. Cook for 3 mins a side, reduce heat, cook for a further 2 mins a side. Add 200g butter and any remaining oyster juices to the pan, swirl, and serve steaks with juices poured over them, and an additional oyster, on the half-shell, on the plate