4 beef eye fillets steaks (4cm thick) (2")
12 shelled oytsters
2 tbsp chopped fresh parsley
2 tsp lemon juice
2 tbsp oil
1 cup beef stock
2 tsp worcestershire sauce
60 g butter (chopped)
freshly ground black pepper
1. Using a sharp knife, cut a deep pocket into side of steak. Combine oysters, parsley, lemon juice and pepper in a bowl, spoon into steak pockets and secure with toothpicks.
2. Heat oil in pan, add steaks, cook over high heat for 2 minutes each side, turning once.
3. For rare steaks, cook each side 1 minute more. For medium and well done, reduce heat to medium, continue cooking 2-3 minutes each side for medium and 4-6 minutes for well done.
4. Drain on paper towels.
5. Bring stock and sauce to boil in pan, reduce heat, stir in butter until melted, serve over steaks.