What is stuffed into a cut of beef to make a 'carpetbag steak'?

Carpetbag steak or carpetbagger steak is a traditional working class dish from Mumbles, a historic oyster fishing village near Swansea, South Wales, UK. Over the years it has become a luxury dish, popular in the 1950's and 1960's in Australia and New Zealand.

The dish consists of an end cut of steak, such as scotch fillet. Pockets in the meat are made by small cuts, into which oysters are stuffed and sutured with toothpicks or thread. As the dish is grilled, the flavour of the fresh oysters permeates the steak and blends with the juice of the tender meat.

It is sometimes served standing up like a miniature mountain. A strip of bacon may be wrapped around the serving and surrounded by peeled and browned baby potato halves. In one style, the steak is marinated in a sauce of thyme, pepper, tarragon, lemon, sugar and tamarind and served with a glass of dessert wine.