Annelie's Steak Carpet-Bagger

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]

Total Time:
29 min
Prep:
5 min
Inactive:
12 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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.

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