Gastronomixs

Steak tartare with cucumber and oyster

An interplay between beef and oysters in which cucumber plays a supporting role. The impregnated pickled cucumber pearls beautifully cut through the fattiness of the tempura. The charcoal-roasted ginger which you use to season the steak tartare adds a slightly sharp and smoky touch. The cucumber and oyster foam, and the nori crisp complete the composition.

Steak tartare with cucumber and oyster

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Ingredients

150

g

sushi rice

60

g

fresh or salted nori

As needed:

 

ponzu

As needed:

 

salt and pepper

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3

bunches

chives

1

l

sunflower oil

3

 

egg whites

2

tbsp

sushi vinegar

50

g

yoghurt

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1

bunch

basil

1

bunch

parsley

1

bunch

tarragon

500

ml

olive oil

As needed:

 

salt

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2

g

gelatin leaves

50

g

milk

250

g

cucumber juice

2

 

lemons, for juice

45

g

oyster juice

As needed:

 

salt

As needed:

 

Chardonnay vinegar

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1

 

cucumber

5

dl

water

5

dl

vinegar

500

g

sugar

100

g

ginger, peeled

4

stalks

lemongrass

6

 

star anise

20

 

coriander seeds

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1

kg

rump

10

 

egg yolk

75

g

ketchup

35

g

French mustard

3

tbsp

Worcestershire sauce

75

g

red onion, finely diced

75

g

capers, finely chopped

75

g

cornichons, finely diced

15

g

chives, finely sliced

25

g

anchovies

75

g

olive oil

20

drops

Tabasco sauce

As needed:

 

salt and pepper

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12

 

oysters

165

g

rice flour

3

 

egg yolks

5

dl

ice water

As needed:

 

rice flour for dredging

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As needed:

 

Borage Cress

Preparation method: nori crisp

  • Overcook the sushi rice in plenty of water.
  • Soak the nori in cold water for five minutes.
  • Drain the rice and add the nori.
  • Blend in a thermo blender until smooth and season with the ponzu and salt and pepper.
  • Thinly spread the still-warm mixture onto silicone mats.
  • Dry in an oven at 120°C for about an hour until crispy. Drying times will depend on the thickness.

Preparation method: charcoal-roasted ginger

  • Set the temperature of the barbecue or Big Green Egg to 200°C.
  • Place the ginger in the coals.
  • Scorch the ginger for three minutes on each side.
  • Dust off the ashes and process the ginger with a grater.

Preparation method: chive crème

  • Purée the chive and oil in a thermo blender (37°C).
  • Strain it through a fine filter and immediately cool.
  • Mix the egg whites, vinegar and yogurt in a measuring jug until you have a fine mayonnaise.
  • Mix with a hand blender so that it binds, taking care not to add air.

Preparation method: herb oil

  • Pluck the leaves from the herbs and blanch them for a few seconds in boiling water.
  • Immediately cool over iced water.
  • Squeeze the water from the herbs, roughly chop, and then blend together with the oil.
  • When the oil has been finely blended, strain it through a fine filter or sieve.
  • Season to taste with salt.

Preparation method: cucumber-oyster foam

  • Boil the milk with part of the cucumber juice.
  • Dissolve the softened gelatin in this mixture.
  • Add the rest of the ingredients.
  • Season to taste with salt and Chardonnay vinegar.
  • Pass the mixture through a sieve and pour into a siphon. Aerate with one cartridge.
  • Chill the siphon until ready to use.

Preparation method: infused cucumber pearls

  • Prepare the preserving liquid a day in advance.
  • Bring all the ingredients, except for the cucumber, to the boil and allow to steep for 10 minutes.
  • Set aside to infuse for at least 24 hours.
  • Make balls of the cucumber with a melon baller and transfer to a suitable container.
  • Add the sieved preserving liquid and transfer to a vacuum machine, without the lid on.
  • Pull vacuum several times to enable the cucumber to become fully infused with the liquid. 

Preparation method: classic steak tartare

  • Use a sharp knife to cut the rump into a fine brunoise.
  • Mix the steak tartare with all the remaining ingredients to taste.             

Preparation method: oyster tempura

  • Open the oysters and pour off the liquid (seawater).
  • Cut the oyster and valve muscle free from the shell and place the oyster on paper to dry.
  • Add the rice flour and egg yolks into a mixing bowl.
  • Mix in the ice water using chopsticks, to make a runny batter. This ensures that the batter will make a thin, refined coating. 
  • Prepare the tempura batter, keeping it fairly thin. This will create a thin layer of batter around the oyster.
  • Dust the oyster in rice flour first, and then dip in the batter.
  • Deep-fry the oysters in oil at 180°C until golden brown. 

Finishing and presentation

  • Add the charcoal-roasted ginger to classic steak tartare for an extra dash of flavour.
  • Place the steak tartare in a cutter and pipe the chive cream over it drop by drop.
  • Arrange the impregnated cucumber pearls on each side of the steak tartare and place the oyster tempura on top of the steak tartare on the right-hand side.
  • Pipe the cucumber and oyster foam to the left of the oyster tempura and place the nori crisp diagonally into the foam and the steak tartare.
  • Sprinkle the herb oil around the steak tartare.
  • Finish with Borage Cress.

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