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.
