All Easy Recipes. Cook all that you can cook. Sauteed Steaks Stuffed With Oysters
(Carpetbagger Steaks)
 
What You Need:            (To Serve: 4)
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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)

    • How To Cook:
    CUT A POCKET IN THE STEAKS IN THE FOLLOWING WAY:
    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.

    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.

    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.

    4. Then reduce the heat to moderate. Turning them every minute or two, so that crust does not build up on either side, sauté the steaks for about 8 minutes if you like rare beef, about 10 minutes if you prefer medium-rare.

    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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