Royal Dinette's beef and oyster tartare on olive oil crostini

Add a touch of brine and salt by way of oysters for a deliciously fresh tasting tartare

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.


1 day-old baguette
olive oil
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.


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.

24 crostini