CARPET BAG STEAK

I remember this dish from the 80's ... a while before it became surf and turf . Use a sharp knife to cut a pocket into the side of 4 eye fillet steaks . In a separate bowl combine 12 shelled oysters , 2 tbs of chopped parsley and 1 dsp of lemon juice . Mix to combine . Spoon into the steak pockets and secure with toothpicks . Heat 2 tbs of rice bran oil into a pan , the steaks and cook over a high heat for 3 minutes on each side turning once , for a rare steak . For a medium steak , reduce the heat and cook for a further 3 minutes on each side , if you want a well done steak , continue to cook for 6 minutes on each side .( seriously , why would you want a steak ...well done ? ) . Drain the steaks on paper towelling ... Using the same pan add 1 cup of beef stock , 1 dsp of worcestershire sauce and 60 gm of butter / marg . Stir until the butter is melted and well combined , serve drizzled over the steaks . Serve with a mixed leaf salad . This is the best and it has not aged . Enjoy.......