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King Crab ‘Carpetbag’ Steak, Potato-Parsnip Pavé

Chef Alan Shepard,
Step’N Out

Chef Alan uniquely updates Australia’s popular ‘carpetbag’ steak, which is commonly stuffed with oysters. This dish also lends an elegant interpretation of ‘surf and turf,’ with complementing textures of flaky crab and rugged, juicy beef.  

Compound Butter

1/4 lb salted butter
1 Tbsp fresh thyme
zest of one lemon

2 6oz beef tenderloin fillets
5 6oz Alaskan king crab, shelled
salt and pepper to taste
kitchen string

2 large potatoes, peeled and finely sliced
2 parsnips, peeled and finely sliced
1/4 cup grated Gruyère cheese
2 Tbsp grated parmesan cheese
1/8 cup potato flour
1 tsp minced onion
1 tsp minced garlic
2 Tbsp butter
1/4 cup whipping cream
salt and pepper to taste

Compound Butter
In food processor, mix ingredients on high for 1 min. Place butter in a line on wax paper, and roll paper to create tube shape. Refrigerate.

1. Preheat oven to 350°F.
2. Cut a vertical slit halfway through each fillet. To form pocket, slice horizontally into incision, careful not to cut through side of steak.
3. Stuff each steak equally with crab meat and a small slice of compound butter. Tie steaks with string to keep crab in place. Season outside with salt and pepper.
4. Heat cast iron pan over medium-high heat. Sear steaks for 1 min on each side. Place slice of compound butter on top of each steak and bake until desired doneness (approx. 10-15 mins for medium‑rare).

1. Preheat oven to 400°F.
2. In pan on low heat, add butter, cream and potato flour. Stir until roux forms. Add 1/8 cup Gruyère, parmesan and salt and pepper.
3. Add potatoes and parsnips to roux and mix well. Place mixture in 8″x11″ cake pan and top with remaining Gruyère. Cover with foil and bake for 20 mins. Remove foil and continue baking for 10-15 mins until top is golden brown.
4. Once cooled, use round cookie cutter to make portions.

Yield 2 servings

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