Beef tartare with oyster sauce mayo and cracker
A classic beef tartare gets taken to new heights with an ingenious Lee Kum Kee oyster sauce mayo, which binds the ingredients together with a real depth of umami sweetness. On the side, the simple cracker is again imbued with the sauce – proving it can be used for so much more than stir-fries.
Ingredients
Metric
Imperial
Tartare
- 400g of beef rump, trimmed of any fat and chopped
- 2 shallots, finely chopped
- 10 cornichons, chopped
- 2 tbsp of capers, chopped
- 2 tbsp of chopped flat-leaf parsley
- Aleppo chilli flakes, to garnish
Mayo
- 2 egg yolks
- 1 tbsp of white wine vinegar
- 1 tbsp of Dijon mustard
- 150ml of vegetable oil
- 100ml of olive oil
- 2 tbsp of Lee Kum Kee Premium Oyster Sauce
Cracker
- 150g of plain flour, (or gluten-free flour if needed)
- 5g of fennel seeds
- 3g of caraway seeds
- 20ml of water
- 60g of Lee Kum Kee Premium Oyster Sauce
- 2 tbsp of olive oil
Equipment
- Baking tray
Method
To make the mayo, put the egg yolks, vinegar and mustard in a bowl and whisk to a paste. Whilst constantly whisking, gradually stream in both the oils until emulsified (you can also do this in a food processor if you like). Stir in the oyster sauce, then season to taste with salt and pepper
- 2 egg yolks
- 2 tbsp of white wine vinegar
- 1 tbsp of Dijon mustard
- 150ml of vegetable oil
- 100mm of olive oil
- 2 tbsp of Lee Kum Kee Premium Oyster Sauce
- salt and pepper to taste
To make the cracker, preheat the oven to 180°C. Put the flour, fennel and caraway seeds in a bowl. Add the water, oyster sauce and olive oil and mix thoroughly
- 150g of plain flour
- 5g of fennel seeds
- 3g of caraway seeds
- 20ml of water
- 60g of Lee Kum Kee Premium Oyster Sauce
- 2 tbsp of olive oil
Place the dough between 2 sheets of baking paper and roll out to the thickness of a pound coin. Transfer to a baking tray and remove the top piece of baking paper
Bake the cracker for 20 minutes, then allow to cool
For the tartare, mix together all the ingredients (except the Aleppo chilli) with 4 tbsp of the oyster sauce mayo. Season to taste with salt and pepper
- 400g of beef rump, trimmed of any fat and chopped
- 2 shallots, finely chopped
- 10 cornichons, chopped
- 2 tbsp of capers, chopped
- 2 tbsp of chopped flat-leaf parsley
Divide the beef tartare between 4 serving plates, then break the cracker into 4 pieces and sit them alongside. Finish the tartare with more blobs of mayo, then sprinkle over the Aleppo chilli
- Aleppo chilli flakes, to garnish
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