Oyster Canapé Beef Tartare Recipe
Although requiring a little forward planning, Robin Gill's unusual beef tartare recipe makes a perfect canapé with its balance of salty, sour and sweet flavours
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Cooking tools:
- Airtight container
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
Ingredients
- 250g of beef rump, 60 day aged, trimmed and finely diced
- 1 tbsp of Dijon mustard
- 10ml of extra virgin olive oil
- salt
- freshly ground black pepper
- nasturtium leaves, to garnish
- 300g of Roscoff onion, peeled and quartered
- 3g of salt
- 300ml of whey
- 100g of nasturtium buds
- 21g of salt
- 90ml of white wine vinegar
- 20g of caster sugar
- 100g of shallots, peeled and sliced
- 200ml of dry white wine
- 130g of rock oysters, shucked with the juices reserved
- 150ml of grapeseed oil
- 150g of butter, diced
- 150g of banana shallot, peeled and finely sliced
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