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Oyster Bay steak 'Kilpatrick'


  • Preheat oven to 220°C fan forced (240°C normal).
  • Blanch the potatoes in a large pot of salted, boiling water until almost tender. Drain very well and set aside.
  • Season the beef, brush generously all over with mustard and cook on a high shelf of the oven until just below the desired degree (to check, make a small cut). Remove and set aside to rest for 10 mins.
  • While the beef is cooking, heat a little oil in a large heavy-bottomed pan and gently sauté the bacon and red onion until tender, regularly stirring. Then transfer to a bowl with the Worcestershire and Tabasco.
  • To make the Maitre D’ Butter, combine the butter, lemon juice, garlic and 1 tbsp parsley.
  • Make a cut in the top of the beef, not right through, and insert the oysters. Then spoon over the sauce, pressing in as you do so, return the beef to the tray and cook in the oven for another 3-5 mins to just heat everything.
  • At the same time, heat a layer of fresh oil in another pan and panfry the potatoes until golden brown. Drain well and sprinkle with salt.
  • When ready, blanch the beans in plenty of salted, boiling water until crisp-tender. Drain well.
  • To serve, carefully put the beef on a large plate, mound the beans and potatoes alongside and spoon dollops of the butter on top of the beef.
  • nb.  Any leftover butter can be wrapped in clingwrap and frozen until needed.



  • 12 chats (baby potatoes), halved
  • sea salt & freshly ground pepper
  • 750 gm piece trimmed fillet steak
  • Dijon mustard
  • olive oil
  • 3 bacon rashers, finely diced
  • ½ red onion, finely chopped
  • 50 ml Worcestershire sauce
  • 2 drops Tabasco
  • ½ cup soft unsalted butter
  • juice of ½-1 lemon
  • 1-2 garlic cloves, crushed
  • 2 tbsp chopped fresh parsley
  • 8-12 freshly shucked oysters
  • 16 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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