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Carpetbagger Steak


  • 1 cup fresh oysters, drained and chopped
  • 1/2 cup chopped fresh mushrooms
  • 2 teaspoons chopped fresh parsley
  • 3 tablespoons melted butter
  • 4 slices bacon, cooked and crumbled
  • 1 ounce crumbled bleu cheese
  • 1/4 cup sauterne or other dry white wine
  • 4 thick-sliced rib eye or filet steaks

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  1. Sauté oysters, mushrooms and parsley in butter until mushrooms are tender; drain.
  2. Stir in bacon, cheese and sauterne; set aside.
  3. Make pocket in side of steak. Stuff pocket with oyster mixture; secure with wooden picks.
  4. Broil steaks about 6 inches from heat for 8 to 10 minutes on each side or until desired degree of doneness.
  5. Top steaks with any leftover stuffing.

Yield: 4 servings