Carpetbag Steak

Although the recipe below came from Australia and many Australians
claim this dish as their own, the Aussie cookbook "The Captain Cook
Book: Two Hundred Years of Australian Cooking" insists that the dish
originated in the United States.  Regardless of where it originated,
it's a winner.

Carpetbag Steak

4 - 6 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) soy sauce
1/2 cup (125 ml) pineapple juice
4 filet mignon steaks, about 8 ounces (250 g) each
12 small oysters
Salt and freshly ground pepper to taste

Combine the garlic, ginger, mustard, soy sauce, and pineapple juice in
a bowl.  Cut a pocket in each steak by making a horizontal incision
halfway through.  Season the oysters with salt and pepper and place
three into each steak.  Place the steaks in the marinade and
refrigerate for up to 2 hours.  Broil, grill, or pan fry the steaks to
the desired degree of doneness.  Serves 4.

Bon appetit from the Chef and staff at World Wide Recipes