The recipe
Ingredients
Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Choose a large, thick steak of equal thickness all over.
Cover the steak thickly with small plump oysters.
Roll the steak up and secure each end.
Place it into a greased bag.
Cook
Cook in a very hot oven at 400°F (200°C) for 45 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Steak
- Provides the main meat, whose even thickness lets it cook through evenly while rolled.
- Oysters
- Add briny, savoury flavour and moisture that bastes the steak as it cooks.
The step that matters
Rolling and securing the steak. The steak must be rolled tightly around the oysters and secured at each end so the filling stays in place. Loose rolling lets the oysters escape and cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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