Ingredients
4 x Scotch Fillet Steaks, 200 g each
8 x big, juicy Bluff Oysters
1 tsp NZ butter
SIDS SALT & PEPPER to taste
NZ Wasabi on the side
Crispy fries
Fresh cooked asparagus
Directions
Remove your steaks from the chiller about 30 minutes before you plan to cook them to ensure they reach room temperature. Remove the oysters and drain just before you stuff the steaks.
Heat skillet to medium and put the butter on to sizzle.
With a very sharp knife, cut a slit in the side of each steak pushing the point of the knife into the middle. Then use your finger to fashion a pocket in the steak large enough to snuggly fit two Oysters. This is a little tricky, but you want to create a pocket inside the steak – if you cut too far use a toothpick to secure the steak again once the oysters are safely tucked inside.
Once the butter is sizzling and smelling nutty but not brown, put the steaks in and season the tops with SIDS SALT & PEPPER. You might be tempted to add garlic here and if you have to, add just a little. Turn every 15 seconds and ensure the steak is cooked to your liking. You shouldn't have to vary your cooking method too much to accommodate the oysters since they don't want to be cooked through but should be warmed.
Allow to rest but keep warm for 12 minutes off the heat before serving with fries, asparagus and a dab of NZ Wasabi paste. Heaven!
