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Carpetbag Steak
RecipeBeef Cuts
Carpetbag Steak
Ever since the ‘50s, steak stuffed with oysters has been affectionately known as the Carpetbag Steak. Here’s a modern redesign: Butterfly a Petite Tender—one of the most versatile new beef cuts—spread it with a stuffing of smoked oysters, cornbread and pancetta, roll up spiral-style, and roast. See what we’re saying? Beef’s got a brand new bag.
Yield: 24 servings
Carpetbag Steak: 
1. To make Carpetbag Steak: Butterfly beef roasts; pound to 1/2-inch thickness. Cover tightly and refrigerate until ready to use. Heat oil in large sauté pan over medium heat. Add pancetta; cook about 5 minutes or until golden brown.

Add onions, celery and thyme; cook about 5 minutes or until onions are tender. Remove from heat; fold in cornbread, oysters with reserved liquid and pepper, crushing cornbread slightly with flat side of spatula. Cover and refrigerate until completely cooled. Lay 1 beef roast flat on work surface; season both sides with salt. Form 1/2 cup cornbread stuffing mixture into log; lay along long edge of roast. Roll up roast to enclose filling; tie with butcher’s twine to form cylinder.

Repeat with remaining roasts and cornbread mixture. Refrigerate roasts, covered, until ready to use. Reserve remaining cornbread stuffing; cover and refrigerate.
Beef Shoulder Petite Tenders (IMPS/NAMP 114F, PSO1) 24 each9 pounds
2. For each serving, to order: Heat 1 tsp. oil in sauté pan. Add 1 beef roast and sear on all sides. Roast in 400°F oven until internal temperature of stuffing reaches 165ºF. Heat small sauté pan until hot. Add 2 oz. spinach; toss until just wilted. Carve roast into 1-inch-thick medallions. Heat 1/2 cup reserved cornbread stuffing to 165ºF and mound in center of plate. Arrange spinach around stuffing; arrange beef slices around spinach.
Canola oil2/3 cup
Chopped pancetta1 pound
Diced onions1 pound
Diced celery with leaves10 ounces
Dried thyme leaves, crumbled2 1/2 teaspoons
Day-old cornbread, cut into 1-inch cubes2 1/2 cups
Smoked oysters in oil, rinsed well and drained1 pound
Beef broth1/2 cup
Pepper1 teaspoon
Kosher salt as needed
Canola oil1/2 cup
Fresh baby spinach3 pounds

Nutrition information per serving: 532 calories; 31 g fat(9 g saturated fat; 11 g monounsaturated fat); 133 mg cholesterol; 629 mg sodium; 21 g carbohydrate; 5.3 g fiber; 43 g protein; 11.2 mg niacin; 0.8 mg vitamin B6; 6.6 mg vitamin B12; 9.3 mg iron; 51.9 mg selenium; 6.9 mg zinc; 139.8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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