ANTHONY WALSH: We’ve done these for years at Canoe. Originally we used caribou, but we’ll do it with venison, beef and veal. It’s a riff on a classic British preparation, usually a tender cut of beef with an oyster slipped inside, finished on the grill. The oyster and fish sauce are a natural brine, and the sear gets the oyster nice and juicy and activates the umami effect. This is a great, traditional dish with all the flavours I like— fresh horseradish, Dijon mustard, mustard greens. And it’s oyster season, so this makes me think of fall and a Thanksgiving vibe. The dish is a good introduction for people who normally wouldn’t think to mix beef with oyster. But you gotta be adventurous.