Recipe:

  • 4 Scotch fillet steaks, 25 mm thick
  • ¼ cup mixed herb butter, made by combining a full cup of butter with 4 teaspoons of finely chopped onion, ½ cup fresh chopped herbs and four teaspoons of lemon juice (refrigerate what you don’t use)
  • freshly ground black pepper

For The Stuffing:

  • 4 teaspoons butter
  • 2 small onions, chopped
  • 200 g mushroom, finely sliced
  • 24 smoked oysters (or mussels)
  • 2 teaspoons lemon juice
  • 4 tablespoons cream
  • freshly ground black pepper