Recipe: Beef and Oyster Tartare on Olive Oil Crostini - WestCoastFood

By Chef Jack Chen, Royal Dinette

Yields 24 crostini

INGREDIENTS

Beef and Oyster Tartare  

Beef, sirloin or tri-tip recommended (2 ounces finely chopped)

Oyster, shucked and finely chopped (1)

Finely chopped shallots (1 tbsp)

Finely chopped mixed herbs: parsley, chervil, chives and tarragon (1 Tbsp)

Grainy mustard (1 tsp)

Extra virgin olive oil (3 Tbsp)

Sherry vinegar (1 tsp)

Pinch of salt

Pinch of black pepper

INGREDIENTS

Oyster Mayonnaise 

Egg yolk (1)

Dijon mustard (1 tbsp)

Oysters, finely chopped (2)

Grapeseed oil (1.5 cup)

Lemon juice from 1 lemon

Pinch of salt

INGREDIENTS

Crostini

Day-old baguette (1)

Olive oil

Salt

Black pepper

INGREDIENTS

Garnish 

Toasted pine nuts

Diced pear

Horseradish

DIRECTIONS

Beef and Oyster Tartare

1. In a bowl, combine all ingredients thoroughly and set aside.

DIRECTIONS

Oyster Mayonnaise

1. In a bowl, mix egg yolk, salt, Dijon mustard and oysters.

2. Slowly add grapeseed oil while whisking to create an emulsion.

3. Add lemon juice.

DIRECTIONS

Crostini

1. Thinly slice baguette on a bias.

2. Lay on an ovenproof tray and drizzle with olive oil, and sprinkle with salt and pepper.

3. Bake at 350 F until golden brown.

4. Remove from oven and cool.

TO SERVE

1. Lay crostini on a decorative tray or plate.

2. Add a spoon of oyster mayo on to each crostini.

3. Top with a spoon of beef tartare.

4. Garnish with toasted pine nuts, diced pear and grated horseradish.

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