Carpetbag steak

• 675 g (1½ lb) skirt steak in a piece
• 1 small glass port

Ask the butcher to cut a deep pocket in the skirt so that it can be filled with the stuffing. Marinate the steak by leaving it overnight in a china dish with the port and Worcester sauce poured into the pocket and over the meat. Start cooking the dish by making the mushroom stuffing. Chop the onions and mushrooms fairly finely. Cut the bacon into small dice. Melt the butter in a frying pan and