Jack Chen, head chef of Royal Dinette in Vancouver, paired beef and oysters together for a more unusual beef tartare dish that's full of flavour.
Beef and oyster tartare
2 oz. finely chopped beef, sirloin or tri-tip recommended
1 fresh oyster, shucked and finely chopped
1 tbsp finely chopped shallots
1 tbsp finely chopped herbs, mix of parsley, chervil, chives and tarragon
1 tsp grainy mustard
3 tbsp extra virgin olive oil
1 tsp sherry vinegar
1 pinch salt
1 pinch black pepper
In a bowl, combine all ingredients thoroughly and set aside.
Oyster mayonnaise
1 egg yolk
1 pinch salt
1 tbsp Dijon mustard
2 fresh oysters, finely chopped
1 1/2 cup grapeseed oil
1 lemon, juice only
In a bowl, mix egg yolk, salt, Dijon mustard and oysters.
Slowly add grapeseed oil while whisking to create an emulsion.
Add lemon juice.
Crostini
1 day-old baguette
olive oil
salt
pepper, to taste
Preheat oven to 350 F.
Thinly slice baguette on a bias.
Lay on an ovenproof tray and drizzle with olive oil, and sprinkle with salt and pepper.
Bake until golden brown.
Remove from oven and cool.
Assembly
Lay crostini on a decorative tray or plate.
Add a spoon of oyster mayo on to each crostini.
Top with a spoon of beef tartare.
Garnish with toasted pine nuts, diced pear and grated horseradish.
- Yield:
- 24 crostini
