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Carpetbagger Recipe

Name: Epic Chophouse Raleighs CARPETBAGGER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pcs center‑cut filet mignon (1½–2 in thick); 2 tbs unsalted butter; 1 tbs olive oil; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 8 pcs large shrimp, peeled and deveined; 2 tsp garlic cloves, minced; 1 tbs unsalted butter (for shrimp); 1 tsp lemon juice; 2 tbs dry white wine (or chicken stock); 1 tbs fresh parsley, finely chopped; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups panko breadcrumbs (optional); 1 tsp olive oil (for brushing); 0.5 cups beef stock or reduced beef jus; 2 tbs dry red wine or extra white wine; 1 tbs unsalted butter (cold, cubed); 1 tbs shallot, finely minced; 0.5 tsp fresh thyme leaves; 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp fresh parsley, chopped; 1 pcs lemon wedge

Inspired by Epic Chophouse Raleigh

Time45m

Serves2

Make Carpetbagger Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Fillings

2 pcs center‑cut filet mignon (1½–2 in thick)

2 tbs Unsalted butter

1 tbs olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

Shrimp & Shrimp Filling

8 pcs large shrimp, peeled and deveined

2 tsp Garlic cloves, minced

1 tbs unsalted butter (for shrimp)

1 tsp ReaLemon lemon juice

2 tbs dry white wine (or chicken stock)

1 tbs fresh parsley, finely chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

Optional Breading & Sealing (classic carpetbagger variant)

1/4 cups panko breadcrumbs (optional)

1 tsp olive oil (for brushing)

Sauce (Pan jus)

1/2 cups beef stock or reduced beef jus

2 tbs dry red wine or extra white wine

1 tbs unsalted butter (cold, cubed)

1 tbs shallot, finely minced

1/2 tsp fresh thyme leaves

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Garnish

1 tsp Fresh parsley, chopped

1 pcs lemon wedge

Method

Steak & Fillings

Temper, season and sear

Remove filets from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towel. Liberally season all sides with kosher salt (about 1 tsp per side) and freshly ground black pepper.

Sear the filets

Heat a heavy skillet (cast iron preferred) over medium‑high heat until smoking hot. Add 1 tbs olive oil and 1 tbs butter. When butter foams, place filets in the pan and sear undisturbed for 2–3 minutes to form a brown crust. Flip and sear the second side 2 minutes. Reduce heat to medium to avoid overbrowning.

Finish in oven (if thick)

If filets are thicker than 1½ in and you prefer medium‑rare, transfer skillet to a 400°F (200°C) oven for 4–6 minutes until internal temperature reaches 125–130°F (52–54°C). Remove steaks to a plate, tent loosely with foil and rest for 5–7 minutes.

Shrimp & Shrimp Filling

Prepare shrimp

While steaks rest (or in a second skillet), pat shrimp dry and season with 1 tsp salt and 1/2 tsp black pepper.

Cook shrimp

Heat a medium skillet over medium heat, add 1 tbs unsalted butter. When foaming, add minced garlic and sauté 15–20 seconds until fragrant. Add shrimp and cook 1–1.5 minutes per side until pink and just cooked through. Deglaze with 2 tbs white wine (or chicken stock) and 1 tsp lemon juice, simmer 30 seconds to reduce. Stir in 1 tbs chopped parsley, remove from heat and allow to cool slightly.

Split and stuff (classic carpetbagger assembly)

Using a sharp knife, make a horizontal pocket in each rested filet about two‑thirds of the way through (do not cut all the way). If filets are small, you can butterfly them and open like a book. Chop cooked shrimp into 4 pieces each and spoon the shrimp mixture into each pocket, packing gently so shrimp sit inside the steak.

Optional breadcrumb seal

If using panko, press about 2 tbs (1/8 cup) panko into the seam and brush a light film of olive oil over the exposed panko to help crisp. This step helps seal the steak and add a crunchy contrast.

Return to pan to warm through

Place stuffed filets back in the hot skillet (add remaining 1 tbs butter if pan is dry) and cook 30–60 seconds per side just to rewarm the shrimp filling and crisp the exterior lightly. Do not overcook; the goal is to maintain medium‑rare center.

Sauce (Pan jus)

Make pan sauce

After steaks are removed, place the skillet over medium heat and add the minced shallot. Sauté 30 seconds in the fond left from searing (add a touch of olive oil if dry). Deglaze with 2 tbs wine, scraping up browned bits. Add 1/2 cup beef stock and thyme; simmer gently until reduced by about half (2–4 minutes).

Finish sauce

Whisk in 1 tbs cold cubed butter a little at a time off the heat to emulsify and thicken the jus. Season with 1/4 tsp salt and 1/4 tsp black pepper. Spoon sauce through a fine mesh if desired for a smooth jus.

Serve

Place each stuffed filet on a warm plate, spoon pan jus around and over the steak, garnish with chopped parsley and a lemon wedge on the side. Serve immediately.