Scottish Carpetbagger Steak

First, mix the ingredients for the butter well, wrap in cling film and form into a roll. Leave to harden in the freezer until ready to use.
Remove the oysters from their shells, making sure to remove all the shell particles. Mix with the chopped bacon.

Make a deep cut in the side of the rump steak so that the filling fits in. Season with salt and pepper, brush with a little vegetable oil and fill with the oyster-bacon mixture.
Bring a plancha or grill plate to a high heat and roast the steak on both sides for 2-3 minutes (or as you prefer). Take the meat off the heat, put it to one side and now fry the potato balls in the same place to absorb the roasted aromas from the meat. Add a little salt and pour a good shot of whiskey over them. Briefly cover with a cooking hood or alternatively with a stainless steel bowl. 1-2 minutes should be enough to cook the potatoes through. Now fry the mushrooms on the plancha/grill plate in a little butter and place 4-5 slices of bacon on the side.
If you worked quickly, it's now time to put the steak back on the plancha or grill plate. 30 seconds per side is enough to heat it through. Serve with the potato balls, mushrooms and bacon - don't forget the slice of seasoned butter.

Chris Sandford:
"Admittedly, as a Scot, I'm a bit spoiled when it comes to beef and fish, and the idea of ​​stuffing a beef steak with oysters is a classic, if not the original, Surf & Turf. I'm drawn to the high-quality rump steak and oysters fresh from the sea, which, with a little twist, become a unique dish."

FIRE&FOOD Bookazine N° 5 "Best Steak"