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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