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CHEF'S CORNER

Photo: Anu Pushkarna

Prawn in a pouch Carpet bag steak cooked by Chef Rakesh Kumar

A steak is basically different cuts of meat. It can be grilled or charred. It is usually served with different sauces. I prefer an eye fillet of tenderloin. It has nothing to do with the eye! It is a long cut, and I prefer that the cut is taken from the rear of the animal. But this is where the similarity with other steaks ends.

This dish is different because it combines meat with seafood. There are other dishes that also do this, but it is not common. A small cavity is made in the steak and it is filled with a single large prawn. I find that a prawn works better than an oyster. A single oyster gets lost in the steak. A large prawn, however, is more wholesome. Also, oysters are difficult to get. Prawns are more easily available. With an oyster the dramatic appeal is lacking. There is drama with a prawn as it looks exotic with the tail sticking out from the steak.

Served with a mushroom and pepper sauce and then flambéed with brandy, it is more suited to the Western palate. But since prawns are more popular than oysters with Indians, it goes down well with them too.

350 gms eye fillet/ tenderloin

1 large peeled prawn

1 tsp garlic

2 tbsp olive oil

Salt to taste

1/5 tsp pepper powder 1/4 tsp mustard paste

2 stock cubes

2 tbsp chopped onion

1/2 tsp fine floor

1/4 tsp pepper corn cracked

4 large mushrooms sliced

2 tbsp fresh cream

1 serving boiled vegetables

Clean the tenderloin and remove any membranes. Cut open a ‘pocket’ in the fillet using a sharp-edged knife. Force in the prawn, head side first, into the pocket, leaving the tail out. Marinate the steak with salt, pepper, mustard and garlic, leave aside for 30 minutes to let the marinate take effect.

Heat a pan and add oil. Place the steak gently and cook on one side for four minutes. Flip it and cook on the other side for further five minutes or till the steak and prawn are not fully cooked.

Take one teaspoon of oil in another pan. Reduce the fire to minimum. Add the fine flour and mix well, cook till the cooked fragrance of flour comes out.

Remove from the fire and add water, stirring vigorously and continue cooking on a slow fire. Add the stock cubes and cook till the gravy is not thickish.

Sauté onion in little oil in another pan and add mushrooms to it. Pour over the gravy and cook for two to three minutes. Add cracked peppercorn and salt as desired Add fresh cream to it and pour over the steak in desired quantity.

Serve hot with one serving of vegetables.

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