Ingredients: 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 Directions: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. |