Carpetbag Steak (serves 4)

4 - 6 cloves garlic, finely chopped

1 inch (2,5 cm) piece of ginger, finely chopped

1 tsp (5 ml) dry mustard

2 tbsp (30 ml) soy sauce

1/2 cup (125 ml) pineapple juice

4 filet mignon steaks, about 8 oz (250 gr) each

12 small oysters

salt and ground pepper to taste

Combine the garlic, ginger, mustard, soy sauce and pineapple juice in a bowl.  Cut pocket in eack 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.