Peter Finch's Carpet Bag Steak
4 filet mignon, cut 1 1/2 inches thick
1/2 cup melted sweet butter
4-8 raw oysters out of the shell
Freshly ground pepper to taste
1/4 cup finely chopped fresh parsley
Prepare charcoal in outdoor grill (or preheat broiler). Make an incision in each filet to insert oysters. Sprinkle oysters generously with salt and pepper. Place oysters in pocket, close opening with a toothpick (or small metal skewer).
Grill (or broil) to desired doneness, turning once. Serve on heated platter with melted sweet butter poured lavishly over filets. Garnish with minced parsley. Serves 4.
Peter's Thoughts: "For variety's sake, serve carpet bag steak with Chinese oyster sauce (or fresh lemon juice) with smoked oysters."
Peter Finch's Russian Lamb Casserole
6 lamb chops, trimmed
2 scant tablespoons sweet butter
2 tablespoons chopped shallots
2 scallions, chopped (white part only)
Bouquet garni (bay leaf, thyme, parsley)
Salt and freshly ground black pepper
1/2 cup chopped sweet Spanish onion
1/2 lemon cut in thin slices
About 1 1/2 cups Chablis wine
Rub lamb chops generously with salt and pepper. Brown meat lightly in butter. Arrange meat in glass baking dish with layers of onion, shallots, scallions and lemon slices. Immerse meat in wine. Add bouquet garni between layers. Cover, bake in moderate oven (350 degrees F.) about 30 minutes (or until meat is tender). Watch carefully so lamb is not overcooked. Serves 4.