Steak tartare with oysters and an Asian twist
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Steak tartare with oysters and an Asian twist

30 mins
to freeze the beef

Susan says

This seems like an unlikely combination of ingredients, but the sweet brininess of the oysters is delicious with the raw beef. Use fresh oysters that are still in the shells, not the shucked ones from jars. The oysters should be small to medium-sized. I like to add a bit of heat to the combination by adding gochujang (Korean chilli paste), which adds umami as well as spice, and gochugaru (Korean chilli flakes).

Freezing the beef slightly makes it easier to hand chop, which gives the dish more texture than if the meat were minced in a machine.

Use fresh oysters that are still in the shells, not the shucked ones from jars. The oysters should be small to medium-sized.

If you like, use two small hen's eggs in place of the four quail eggs, and serve the dish as a main course for two.

500g (18oz
boneless beef tenderloin
medium-size shallots, peeled
salted anchovy fillets in olive oil, drained
15g (½oz)
capers, drained
1tsp, or to taste
gochujang (Korean chilli paste)
10ml (2tsp)
fresh lemon juice
½ tsp
gochugaru (Korean chilli flakes)
fine sea salt and freshly ground black pepper
3-6 (depending on size)
fresh oysters
quail eggs (or substitute two hen's eggs)

Place the beef in the freezer for about 30 minutes, or until the surface is hard but not frozen solid.


While the beef is in the freezer, prepare the other ingredients. Mince the shallots. Use the back of the fork to crush the anchovy fillet(s) to a paste. Roughly chop the capers. Finely mince the chives.


Put the gochujang (Korean chilli paste) into a small bowl andd add the shallots, anchovy, capers, lemon juice, gochugaru (Korean chilli flakes) and most of the chives (reserve some for the garnish). Mix thoroughly.


When the beef is ready, hand-mince it - use a very sharp knife to cut it across the grain into thin slices then cut the slices into strips. Working with a few strips at a time, cut them crosswise into a fine mince. Put the meat into a bowl.


Add the seasoning mixture to the beef, spinkle with salt and pepper and mix throroughly. Taste the beef and adjust the seasonings, if necessary. Chill the mixture while preparing the oysters.


Shuck the oysters, drain off the excess liquid and check carefully to make sure there are no shell fragments in the oyster meat. Cut the oysters into 1cm pieces then gently fold them into the beef mixture.


Shape the mixture into four patties and place them on appetiser plates. Make a shallow indentation in the centre of each patty.


Crack the quail eggs, discard the white and place the yolk into each indentation. Sprinkle with some minced chives. Mix everything together before eating.


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