Carpetbag Steak

4 beef eye fillet steaks, 4cm thick 12 shelled oysters 2 T chopped fresh parsley 2 teaspoons lemon juice freshly ground black pepper 2 tablespoons oil 1 cup beef stock 2 teaspoons Worcestershire sauce 60g (2oz) butter, chopped Preparation time: 25 minutes  Total cooking time: 10-20 minutes Serves 4

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




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 side, turning once. For underdone 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 sauce to boil in pan. Reduce heat, stir in butter until melted. Serve with steaks.