Portmanteau Steak Recipe
Portmanteau Steak with Steak, Oysters, Pepper, Butter and Watercress.
INGREDIENTS
Steak
6 Oysters
Pepper
Butter
Watercress to Garnish
METHOD
Have a nice beef steak from the rump or a fillet about an inch and a half thick (3.5cm). Cut a deep pocket in one side of it horizontally, and into this stuff half a dozen oysters dusted with a little pepper. Fry the steak in the usual way after sewing up the pocket with cotton. When ready serve at once with it's own delicious gravy and 1 or 2 pats of butter very lightly flavoured with anchovy on top. Garnish with a few sprigs of watercress.
Serves 4.
Based on the Portmanteau Steak recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).