Sauteed Steaks Stuffed With Oysters

4 fillet steaks, 5 cm thick
8 fresh oysters, opened
¼ teaspoon salt
Freshly ground black pepper
30 g butter
1 tablespoon vegetable oil
60 g butter, melted
1 tablespoon finely chopped fresh parsley

Have the butcher cut a pocket in the steaks, or do it yourself in the following way. One at a time, lay the steaks flat on a chopping board. With a long, sharp knife, cut a horizontal slit about 5 cm wide and 6 to 7.5 cm deep into the side of each steak; but be careful not to cut entirely through to the opposite side.

Sprinkle the oysters with 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 on them as you like.

In a heavy 25 to 30 cm skillet, melt the butter with the oil over high heat. When the foam begins to subside, add the steaks and brown them quickly for 1 to 2 minutes on each side, turning them with tongs. Then reduce the heat to moderate. Saute the steaks – turning them every minute or two, so that a crust does not build up on either side – for about 8 minutes if you like rare beef, or for about 10 minutes if you prefer medium-rare beef.

Serve the steaks at once from a heated platter. If you like, just before serving, pour over them the melted butter, combined with the chopped parsley.