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