Carpetbag Steak

4 thick-cut beef fillets mignon
8 oysters, cleaned & shucked, retain liquid
¼ cup SIDS HOT WORCESTER SAUCE
2 tbsp lemon juice
SIDS SALT & PEPPER to taste
3 tbsp rice bran oil
¼ cup brandy (optional)
1 cup beef stock
4 tbsp butter, room temperature

Using a thin boning knife, cut a small incision into the side of each steak just big enough to insert the oysters. Move the knife back and forth inside each steak to create a pocket.
In a bowl, mix together the oysters, SIDS HOT WORCESTER SAUCE, lemon juice and SIDS SALT & PEPPER to season. Set aside to marinate for at least 30 minutes.
Pour a little of the marinade into each pocket and stuff each steak with 2-3 oysters. Secure the opening with toothpicks and let the steaks rest at room temperature for about 30 minutes to allow the flavours to meld.
Season each steak with SIDS SALT & PEPPER. Heat the oil in a large frypan or sauté pan over medium-high flame until it just starts to smoke. Sear the steaks in the hot oil, letting them cook for about 3 minutes per side, turning every 15 seconds.
Place the steaks on warm plates while you make the sauce. Remove the pan or sauté pan from the flame and carefully pour in the oyster liquid, cognac or brandy. Return the pan to medium flame and heat, scraping up any bits from the bottom, until almost evaporated. Add the beef stock and simmer to reduce its volume by about ½. Remove from heat, adjust seasoning with SIDS SALT & PEPPER and whisk in the butter.
Serve the steaks with a little of the sauce poured over each.
Hint: Grilling Your Steaks Instead - for a fancy barbecue, grill your carpetbag steak instead of pan searing it. You won't be able to make the sauce at the end, but the smoky flavour of the grill will more than make up for it.