#TasteofThursday Beef and Oyster Tartare

Beef and Oyster Tartare on Olive Oil Crostini

Jack Chen, Head Chef, Royal Dinette

Yields 24 crostini

Beef and Oyster Tartare

Ingredients:

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

1 oyster (shucked and finely chopped)

1 Tbsp finely chopped shallots

1 Tbsp finely chopped herbs (parsley, chervil, chives and tarragon)

1 tsp grainy mustard

3 Tbsp extra virgin olive oil

1 tsp sherry vinegar

Pinch of salt

Pinch of black pepper

Method:

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

Oyster Mayonnaise

Ingredients:

1 egg yolk

1 Tbsp Dijon mustard

2 oysters finely chopped

1.5 cup grapeseed oil

1 lemon juice

Pinch of salt

Method:

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

Slowly add grapeseed oil while whisking to create an emulsion.

Add lemon juice.

Crostini

Ingredients:

1 baguette (one day old)

Olive oil

Salt

Black pepper

Method:

Thinly slice baguette on a bias.

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

Bake at 350 F until golden brown.

Remove from oven and cool.

To Serve:

Lay crostini on a decorative tray or plate.

Add a spoon of oyster mayo on to each crostini.

Top with a spoon of beef tartare.

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

Jack Chen, Head Chef, Royal Dinette

Jack Chen was born in Taiwan and moved to Vancouver with his family at a very young age aptly observing his mother, a talented home cook, in the kitchen. Throughout high school and university he worked nights and summers at various cooking jobs and it was only after completing an economics degree in Victoria and taking an inspirational trip to Japan and New Zealand, that Jack finally realized his true passion and applied to Vancouver’s Northwest Culinary Academy.

Since graduating, Jack worked at some of Vancouver’s most well respected restaurants, including Bishop’s, Pear Tree, L’Abattoir as sous-chef and as head chef at Farmer’s Apprentice. He has also spent a significant amount of time abroad, working in London at The Ledbury and L’Autre Pied, and staging at New York City’s Per Se, Napa Valley’s Ubuntu, Belgium’s In de Wulf, and Germany’s La Vie.

royaldinette.ca

Twitter: @RoyalDinette

Instagram: royaldinette