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.
- 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
- 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.
More by Trish Deseine:
- Recipe: Trish Deseine, Durrus Tartiflette, Today
- Moroccan Lamb
- Apple Compote with Crème Anglaise and Burned Butter Sauce