Ingredients

• 2 aged sirloin steaks
• at room temperature
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 400g/14oz fresh peas
• 400g/14oz fresh broad beans
• ½ bunch breakfast radishes with leaves
• halved
• 1 Cos lettuce
• leaves separated
• 400g/14oz new potatoes
• boiled
• quartered
• 2 tbsp baby capers
• 2 large gherkins
• finely diced
• 1 banana shallot
• finely diced
• 1 lemon
• zest and juice
• ½ garlic clove
• grated
• 2 sprigs thyme
• leaves only
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh chervil
• 100ml/3½fl oz rapeseed oil
• 3 oysters
• 1-2 tbsp Dijon mustard
• 300ml/10½fl oz vegetable oil

Directions

• Heat a griddle pan until hot.
• Brush the sirloin steaks with the olive oil
• season with salt and pepper and place the steak on the griddle pan. Cook each side for two minutes. Remove from the pan and allow to rest before serving.
• Mix together the peas
• broad beans
• breakfast radishes and lettuce in a bowl. Mix in the potatoes.
• For the tartare dressing
• place the capers
• gherkins
• shallot
• lemon zest and juice
• garlic
• thyme
• chives and chervil in a bowl and mix with the rapeseed oil.
• Put the oysters and their juice in a food processor with the mustard and blend until smooth. Gradually add the oil
• blending as you go
• until you achieve a mayonnaise consistency. Store in the fridge until you're ready to serve.
• Spoon a little bit of the dressing directly onto the steak. And then run the rest of the dressing through the salad. Place the steak on a serving plate
• serve with the salad and tartare dressing and place the oyster mayonnaise next to it.