Carpetbag Steak

This is a hearty, beefy, old-fashioned recipe that turn thick steaks into “carpetbags” in which a ration of oysters simmer while the meat grills. It’s quick and simple, and wine club members will, of course, enjoy this simple fare with this month's Aged Cabernet Selections featuring the Maucaley Vineyard 2005 Beckstoffer ToKalon, Oakville Cabernet Sauvignon and the Vin Roc 2005 Napa Valley Cabernet Sauvignon.

Prep Time: 1 Hour Cook Time: 20 Minutes Serves: 2 servings

Ingredients • 4 large oysters, shucked

• 1 Tbsp Worcestershire sauce

• 1 Tbsp Dijon mustard

• 2 inch-thick beef filet mignons

• 2 strips bacon

• salt

• black pepper

• 2 Tbsp olive oil

• 1 Tbsp lemon juice • 3 oz Tawny Port or any dry Sherry

Put the oysters, Worcestershire sauce and mustard in a small bowl.

Cut a deep pocket into the side of each steak.

Spoon two of the oysters and a share of their seasoning mix into the pocket in each steak. Stretch a strip of the bacon around the perimeter of each steak and secure with toothpicks or a skewer. Salt and pepper each steak to taste.

Heat the olive oil in a heavy skillet, and cook the steaks over high heat for three minutes on each side for medium rare. If you prefer them cooked past medium-rare, reduce heat to medium and cook another three or four minutes or to your liking.

Remove the steaks to a warm platter. Return heat under the skillet to medium high and deglaze quickly with the lemon juice and wine, cooking until it reduces to a fairly thick glaze; serve this as a sauce with the steaks.

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