Annelie's Steak Carpet-Bagger

Name: Annelie's Steak Carpet-Bagger
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H29M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 4 tablespoons Worcestershire sauce; 1 teaspoon liquid smoke; 4 (10-ounce) beef tenderloin fillets; 1 cup Irish stout; 8 large fresh oysters, shucked; Salt and pepper to taste; Serving suggestion: fresh green and boiled new potatoes.

Getting reviews...

When in Ireland you must visit the coastal area of Kinsale. That's where I met Bob Carpenter, owner and chef at Annelie's Restaurant. This bustling seaside town not only produces some of the best stout, they are also known for their cuisine. And, hey, with a name like "carpet-bagger," how could you go wrong? Kevin Brauch, The Thirsty Traveler

Level: Easy
Total: 29 min

Prep: 5 min
Inactive: 12 min
Cook: 12 min

Yield: 4 servings

Level: Easy
Total: 29 min

Prep: 5 min
Inactive: 12 min
Cook: 12 min

Yield: 4 servings

Ingredients

4 tablespoons Worcestershire sauce

1 teaspoon liquid smoke

4 (10-ounce) beef tenderloin fillets

1 cup Irish stout

8 large fresh oysters, shucked

Salt and pepper to taste

Serving suggestion: fresh green and boiled new potatoes.

Directions

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.