Steak tartare with butter-fried oysters
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Beef sirloin; trimmed of fat and |
| ; finely ground | ||
| 1 | tablespoon | Finely-chopped spring onions |
| 1 | tablespoon | Finely-chopped flat leaf parsley |
| 2 | teaspoons | Dijon mustard |
| 2 | teaspoons | Gherkins; chopped |
| 1 | teaspoon | Capers; chopped |
| 2 | Anchovies; chopped | |
| 1 | teaspoon | Finely diced chilli or Tabasco sauce |
| 1 | teaspoon | Worcestershire sauce |
| 1 | Raw egg yolk | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground black pepper |
| 2 | ounces | Unsalted butter |
| 12 | Oysters; shucked (reserve | |
| ; shells) | ||
Directions
Combine all the ingredients except the butter and oysters in a large bowl and blend with a fork until well-mixed. 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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