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Ingredients
2 eye fillet steaks
4 slices of bacon
4 Sydney rock oysters
¼ bunch of tarragon
½ glass of white wine
50g good quality un-salted butter, (cubed)
Method
Cut 2 slits in either side of the steaks and insert an oyster into each one, followed by a few tarragon leaves firmly wrap the steak with 1 piece of bacon and secure with a skewer.
Lightly oil and season your steak before placing onto a BBQ plate (or into a fry pan) and cook to your liking, Then pour the wine into a small pan add the remaining tarragon and bring to a boil then whisk in the cubed butter until the sauce thickens, and serve
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