CARPETBAG STEAK

4 beef eye fillet steaks, 4 cm thick
12 shelled oysters*
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
Freshly ground black pepper
2 tablespoons oil
1 cup beef stock
2 teaspoons Worcestershire sauce
1/4 cup (60 g) butter, chopped

Using sharp knife, cut a deep pockets into side of each steak.

Boil or simmer oysters for at least 3 minutes or until edge curl. Drain.

Combine oysters, parsley, lemon juice, and pepper in a bowl. Spoon into steak pockets and secure with toothpicks.

Heat oil in pan; add steaks. Cook over high heat 2 minutes each heat 2 minutes each side, turning once. For rare steaks, cook each side 1 more minute. For medium and well done, reduce heat to medium, continue cooking 2-3 minutes each side for medium and 4-6 minutes each side for well done. Drain on paper towels.

Bring stock and Worcestershire sauce to boil in pan, Reduce heat, stir in butter until melted. Serve with steaks.

Servings: 4
Adapted from source: Family Circle