Jul 17 2026
Restaurants›Glenwood Grill & GLENWOOD Grill Annex›Carpetbagger Recipe

Carpetbagger Recipe

Inspired by Glenwood Grill & GLENWOOD Grill Annex
Time1h
Serves2

Two 4 oz. Filet mignon, parsnip potatoes, parmesan fried oysters, bearnaise sauce, cabernet veal reduction

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Ingredients

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Filet Mignon

Parsnip Potatoes

Parmesan Fried Oysters

Bearnaise Sauce

Cabernet Veal Reduction

Method

Filet Mignon Preparation

  1. 1

    Searing the Filet Mignon

    Season the filet mignon with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the filets for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Parsnip Potatoes Preparation

  1. 2

    Making Parsnip Potatoes

    Peel and chop parsnips. Boil in salted water until tender, about 15 minutes. Drain and mash with butter, heavy cream, and salt to taste.

Parmesan Fried Oysters Preparation

  1. 3

    Frying the Oysters

    Set up a breading station with flour, beaten egg, and a mixture of breadcrumbs and parmesan. Dip oysters in flour, then egg, and finally coat with breadcrumb mixture. Deep fry in hot oil until golden brown, about 2-3 minutes.

Bearnaise Sauce Preparation

  1. 4

    Making Bearnaise Sauce

    In a saucepan, combine shallots and white wine vinegar, reduce until syrupy. Remove from heat and whisk in egg yolks. Gradually add melted butter while whisking until thickened. Stir in tarragon and season with salt.

Cabernet Veal Reduction Preparation

  1. 5

    Preparing the Reduction

    In a saucepan, combine veal stock and cabernet, add shallots. Simmer until reduced by half. Whisk in butter and season with salt.

Assembly

  1. 6

    Plating the Carpetbagger

    On a plate, place a scoop of parsnip potatoes, top with the filet mignon, add fried oysters on top, drizzle with bearnaise sauce and cabernet veal reduction.

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