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.