Carpetbagger Steak

It’s an odd-sounding idea: a steak stuffed with an oyster and served with a sauce of beef essence and more oysters. But the flavors of the two ingredients are most agreeably complementary. The hard part of making this dish is making the demi-glace, the ultimate reduction of an intense stock made from roasted veal bones. Every good cook should try this at least once; if you do it right, it takes two days. If you don’t want to go to the trouble, you can buy demi-glace at gourmet food stores o