| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Antony’s, Scotland |
2 |
servings |
INGREDIENTS
| 10 |
oz |
Beef sirloin; trimmed of fat and |
|
|
; finely ground |
| 1 |
tb |
Finely-chopped spring onions |
| 1 |
tb |
Finely-chopped flat leaf parsley |
| 2 |
ts |
Dijon mustard |
| 2 |
ts |
Gherkins; chopped |
| 1 |
ts |
Capers; chopped |
| 2 |
|
Anchovies; chopped |
| 1 |
ts |
Finely diced chilli or Tabasco sauce |
| 1 |
ts |
Worcestershire sauce |
| 1 |
|
Raw egg yolk |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground black pepper |
| 2 |
oz |
Unsalted butter |
| 12 |
|
Oysters; shucked (reserve |
|
|
; shells) |
INSTRUCTIONS
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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