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]
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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