By Chef Jack Chen, Royal Dinette Yields 24 crostini INGREDIENTS Beef and Oyster Tartare   Beef, sirloin or tri-tip recommended (2 ounces finely chopped) Oyster, shucked and finely chopped (1) Finely chopped shallots (1 tbsp) Finely chopped mixed herbs: parsley, chervil, chives and tarragon (1 Tbsp) Grainy mustard (1 tsp) Extra virgin olive oil (3 Tbsp) Sherry vinegar (1 tsp) Pinch of salt Pinch of black pepper INGREDIENTS Oyster Mayonnaise  Egg yolk (1) Dijon mustard (1 tbsp) Oysters, finely chopped (2) Grapeseed oil (1.5 cup) Lemon juice from 1 lemon Pinch of salt INGREDIENTS Crostini Day-old baguette (1) Olive oil Salt Black pepper INGREDIENTS Garnish  Toasted pine nuts Diced pear Horseradish DIRECTIONS Beef and Oyster Tartare 1. In a bowl, combine all ingredients thoroughly and set aside. DIRECTIONS Oyster Mayonnaise 1. In a bowl, mix egg yolk, salt, Dijon mustard and oysters. 2. Slowly add grapeseed oil while whisking to…