Steak Carpet-Bagger
4 tbsp Worcestershire sauce
1 tsp liquid smoke
4 fillets of beef, tenderloin
1 cup Irish Stout
8 large fresh oyster, shucked

In a shallow bowl, mix the Worcestershire sauce and liquid smoke. Place the fillets in the mixture and marinate in the refrigerator overnight. In a medium bowl pour in stout, add oysters and let sit for 1 to 2 hours. Season steaks.

Make a small incision in each of the fillets. Insert 1 to 2 oysters in the incision depending on size, and pin closed with a toothpick. Cook on a grill or in saute pan for 4 to 6 minutes a side, or to your liking. Arrange on plate with fresh greens and new potatoes.

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