Beef Tartare with Oyster Sauce Mayo and Cracker

Name: Beef Tartare with Oyster Sauce Mayo and Cracker
Prep time: 180 min
Total time: 180 min
Yield: 4 people
Cuisine: International
Ingredients: 400 g Beef rump, chopped; 2 Shallots, finely chopped; 10 Cornichons, chopped; 2 tbsp Capers, chopped; 2 tbsp Flat-leaf parsley, chopped; to garnish Aleppo chilli flakes; 2 Egg yolks; 1 tbsp White wine vinegar; 1 tbsp Dijon mustard; 150 ml Vegetable oil; 100 ml Olive oil; 2 tbsp, plus extra for cracker Oyster sauce; 150 g Plain flour; 5 g Fennel seeds; 3 g Caraway seeds; 20 ml Water

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A more modern tartare that uses a savoury oyster-sauce mayonnaise and a crisp seed cracker to turn the dish into a composed starter.

Serves: 4 people

Preparation time: 180 min

Ingredients

Beef rump, chopped – 400 g
Shallots, finely chopped – 2
Cornichons, chopped – 10
Capers, chopped – 2 tbsp
Flat-leaf parsley, chopped – 2 tbsp
Aleppo chilli flakes – to garnish
Egg yolks – 2
White wine vinegar – 1 tbsp
Dijon mustard – 1 tbsp
Vegetable oil – 150 ml
Olive oil – 100 ml
Oyster sauce – 2 tbsp, plus extra for cracker
Plain flour – 150 g
Fennel seeds – 5 g
Caraway seeds – 3 g
Water – 20 ml

Method

STEP 1
Whisk the yolks with vinegar and mustard, then slowly add the oils until thick and emulsified. Stir in the oyster sauce to make a deeply savoury mayonnaise.
STEP 2
Make a thin cracker dough with flour, fennel, caraway, water, olive oil and a little oyster sauce. Roll it out very thin and bake until crisp.
STEP 3
Mix the chopped beef with shallots, cornichons, capers, parsley and a few spoonfuls of the oyster sauce mayo. Season carefully.
STEP 4
Plate the tartare with shards of cracker, a little extra mayo and Aleppo chilli over the top.