Big beefsteak with oysters, Australian style (capit)
4 servings
150 minutes
The large Australian-style beef steak with oysters (capit) is a true embodiment of Australian cuisine, combining boldness and richness of flavors. The recipe's roots trace back to the traditions of Australian farmers who loved hearty and nutritious dishes. Tender beef fillet infused with the juices and aromas of a filling made from fresh oysters, mushrooms, and spices creates a unique taste – rich with light sea notes. The steak, roasted to a golden crust and slow-cooked in the oven, becomes incredibly tender and juicy. A side of crispy fries and fresh green salad complements the dish, making it perfect for a festive dinner or special occasion. This is not just a meat dish – it's a true culinary adventure that can surprise even the most discerning gourmets.
1
The beef tenderloin should be at least 5 cm thick. Oysters are added at will.
- Beef tenderloin: 1 kg
- Fresh oysters: 3 pieces
2
Heat the oil and sauté the oysters and mushrooms for 5 minutes.
- Butter: 60 g
- Fresh oysters: 3 pieces
- Mushrooms: 300 g
3
Add beaten eggs, breadcrumbs, parsley, and lemon zest, season generously with pepper, and mix well – this is the filling.
- Chicken egg: 1 piece
- Breadcrumbs: 40 g
- Chopped parsley: 1 teaspoon
- Lemon zest: 0.5 teaspoon
- Ground black pepper: to taste
- Ground red pepper: to taste
4
Cut a pocket-shaped incision, fill it with filling, and sew the edges tightly.
- Beef tenderloin: 1 kg
5
Fry the stuffed beefsteak on both sides in a large amount of oil, then place it in the oven and bake for 2 hours on low heat, periodically basting the beefsteak with the juices.
- Butter: 60 g
- Beef tenderloin: 1 kg
6
Serve the steak with fries and green salad.
- Salt: to taste