Recipe - Steak Tartare With Butter-Fried Oysters

10 ounce Beef sirloin; trimmed of fat
and
; finely ground
1 tablespoon Finelychopped spring onions
1 tablespoon Finelychopped flat leaf
parsley
2 teaspoon Dijon mustard
2 teaspoon Gherkins; chopped
1 teaspoon Capers; chopped
2 Anchovies; chopped
1 teaspoon Finely minced chilli or
Tabasco sauce
1 teaspoon Worcestershire sauce
1 Raw egg yolk
One half teaspoon Salt
1 teaspoon Ground black pepper
2 ounce Unsalted butter
12 Oysters; shucked (reserve
; shells)

Combine all the ingredients except the butter and oysters in a large bowl
and blend with a fork until wellmixed. Form into 2 burgers and refrigerate
until ready to eat.

Heat some of the butter in a frying pan until just foaming. Dry the oysters
and add them 6 at a time. Cook over a fierce heat until the edges begin to
curl, turning once. Remove then repeat with the remaining 6, adding extra
butter if necessary. Season to taste.

Place the oysters in their own shells, warmed, in a circle round the steak
tartare. Serve with hot buttered toast.

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