It may take a bit of a leap of faith for some people to eat raw oysters, but in fact they go beautifully with the raw beef of a beef tartare, topped off with an oyster sauce.

Ingredients

  • 1 dozen oysters
  • 800 g fillet of beef
  • 1 shallot
  • 2 tsp capers
  • dash of worcester sauce
  • salt and pepper
  • for the sauce:
  • 4 oysters
  • bunch of flat leaf parsley
  • a few chunks of brown bread
  • lemon juice to taste
  • salt

Method

  • It may take a bit of a leap of faith for some people to eat raw oysters, but in fact they go beautifully with the raw beef of a beef tartare, topped off with an oyster sauce. I tend to serve this as an appetiser.
  • The first step is to cut up the beef and try to find the most beautiful fillet, which will cut through like butter.
  • Cut it into big chunks and mix it, as you would with most tartars, with a couple of capers and one finely chopped shallot.
  • I also put in a little bit of olive oil, just to bind the beef together, instead of a raw egg.
  • Put the chunks into a bowl with the seasoning and leave it to rest so you can get on with the oysters.
  • Drain the water out of the oysters, keeping the shells to serve the tartare.
  • Then cut up a couple of the oysters to go into the beef.
  • That needs to be stirred just very lightly and leave it to rest while you make the sauce.
  • Into the blender put four or five oysters, a handful of flat leaf parsley, then some chunks of brown bread.
  • Then add some lemon juice, a good squeeze of lemon and a little pinch of salt. Then whizz it.
  • And then all that's left to do is fill up the shells with the tartare and pour over a little of the oyster sauce on each.

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