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Sauteed Steaks Stuffed With Oysters
(Carpetbagger Steaks)
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| What You Need: |
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4 two-inch-thick tenderloin steaks (preferably fillets or tournedos)
8 fresh shucked oysters or 8 frozen oysters, thoroughly defrosted and drained
¼ teaspoon salt
Freshly ground black pepper
2 tablespoons butter
1 tablespoon vegetable oil
4 tablespoons melted butter combined with 1 tablespoon finely chopped fresh parsley (optional)
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| How To Cook: |
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CUT A POCKET IN THE STEAKS IN THE FOLLOWING WAY:
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1. One at a time, lay the steaks flat on a chopping board. With a long, sharp knife cut a horizontal slit about 2 inches wide and 2½ to 3 inches deep into the side of each steak but be careful not to cut entirely through to the opposite side.
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2. Sprinkle the oysters with the salt and a few grindings of pepper, then insert 2 oysters into each steak. Close the pockets with small skewers or sew them shut with a large needle and white thread. Pat the steaks completely dry with paper towels and scatter as much pepper as you like on them.
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3. In a heavy 10- to 12-inch skillet, melt the 2 tablespoons of butter with the oil over high heat. When the foam begins to subside, add the steaks and brown them quickly for 1 or 2 minutes on each side, turning them with tongs.
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4. Then reduce the heat to moderate. Turning them every minute or two, so that crust does not build up on either side, saut © the steaks for about 8 minutes if you like rare beef, about 10 minutes if you prefer medium-rare.
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5. Serve the steaks at once from a heated platter. If you like, just before serving, pour the melted butter and parsley over them.
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