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Yield: 4 servings

When in Ireland, 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, it's known for its cuisine. And hey, with a name like 'carpet-bagger' how could you go wrong?

Ingredients:

1 cup Irish stout
8 large fresh oysters
10 oz. beef tenderloin fillets
4 Tbs. Worcestershire sauce
1 Tbs. liquid smoke
salt and pepper to taste

Directions:

1. A day before serving, mix the Worcestershire sauce and liquid smoke, then place the beef fillets in the mixture to marinate overnight.
   
2. Pour stout in a medium bowl, add oysters and let sit for 1 to 2 hours.
   
3. Make a small incision in each of the fillets.
   
4. Insert 1 or 2 oysters in each incision, depending on its size, and pin closed with a toothpick.
   
5. Cook 4-6 minutes per side on the grill or in a skillet, or to your liking.
   
6. Arrange on a plate with fresh greens and new potatoes.