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 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. Yields 4 servings.