Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
1 dozen oysters
800 g fillet of beef
2 tsp capers
dash of worcester sauce
salt and pepper
for the sauce:
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.