Beef tartare, oysters &amp; Sylvaner from Les Chasseurs de Lune

Name: Beef tartare, oysters &amp; Sylvaner from Les Chasseurs de Lune
Prep time: PT30M...
Total time: PT30M...
Yield: 4
Cuisine: French
Ingredients: 500g of lean beef (tenderloin, mitre, pear etc.); 4 oysters (about 300g with shell); 1 small red onion; 1 egg yolk; 15g of sweet mustard; 5g of Melfor; 5g of wasabi; 5g of soy sauce; Grape seed oil (about 70g); salt/pepper

by C

Published on 05.06.2022

30 min...

Moderate

Easy

For 4 people.

Preparation:

Cutting the meat into tartar

Trim the meat or ask your butcher to do so. 2. Make a tartar with the knife with the meat. Cut it into thin slices of about 5mm, then into equally thin strips, and finally into small pieces of about 5mm. Ideally, the pieces should measure 5mm x 5mm for optimal chewiness.
Mounting the mayonnaise

Place the yolk in a bowl. Add mustard. Whisk to obtain a homogeneous mixture. Add a pinch of salt and the Melfor. Then make a mayonnaise by adding the grape seed oil very gradually. Finally add the Wasabi. NB: this mayonnaise must not be too compact, it is a binder for the tartar. So depending on the density of your mustard, the quantity of oil will have to be adjusted.
Preparation of the oysters

Open the oysters, taking care to recover their juice. Rinse them with very cold water if any pieces of shell have broken off. Then cut the oyster into tartar.
Mix the different ingredients

Mix the beef and oyster tartar. Add the wasabi mayonnaise as desired. Adjust the seasoning if necessary. Cut the red onion into julienne strips.
Dress the beef and oyster tartar

Using a cookie cutter, arrange the tartar harmoniously in the center of a plate. Arrange a few pieces of red onion and mayonnaise on top.
THE CHEF'S TIP

You can add samphire to bring iodine and crunch to the tartar. You can also use the oyster juice by incorporating it into the mayonnaise (be sure to strain it well).

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