Carpetbagger Steak

Instructions

1. 1

   Salt and pepper the steaks. With a sharp paring knife, cut a slit about an inch and a half wide and most of the way through the steak.

2. 2

   Place the oysters into a stainless-steel or enamel saucepan or skillet. Pour in the wine, and bring the wine to a boil. Cook until the oysters begin to curl. Remove the oysters and continue to simmer the wine until it's reduced to about three fluid ounces.

3. 3

   Stuff one of the oysters into each of the steaks.

4. 4

   Lower the heat. Stir in the demi-glace and return to a simmer. Whisk in the butter, one pat at a time. Add salt and pepper. Keep warm.

5. 5

   Cook the steaks in a hot skillet with a little clarified butter, adding more as necessary to sear the outside of the steaks. Cook to the desired degree of doneness. Place on a serving plate. Surround the steak with four oysters. Nap the sauce over the steak and the oysters. Serve hot.