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
- 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
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.