Beef tartare with oysters

Fresh oysters go beautifully with tender raw beef, says Trish Deseine, who serves this as an appetizer
By Trish Deseine
Beef tartare with oysters
  • Rating:
  • Serves: 4-5
  • Prep Time: 30 minutes
  • Effort: easy


  • 800 g beef fillet
  • 1 shallot
  • 2 tsp capers
  • olive oil
  • 1 dashes of Worcestershire sauce
  • 12 oysters

For the sauce

  • 4-5 oysters
  • 1 handfuls flat-leaf parsley
  • 3-4 chunks brown bread
  • lemon juice

Tips and Suggestions

For this recipe try to find the most beautiful fillet of beef you can. Ideally the knife will cut through it like butter.


1. Cut the beef into little chunks and mix it with the shallot, capers and a little bit of olive oil, just enough to bind the mixture. Season to taste with salt, pepper and Worcestershire sauce and set aside while you get on with the oysters.

2. Shuck the oysters and drain the water. Keep the shells for serving the tartare. Cut up the oysters and stir them very gently into the beef mixture.

3. For the sauce: put 4-5 oysters into a blender with the parsley, brown bread, a good squeeze of lemon and a little pinch of salt.
Process until smooth.

4. Fill the shells with the beef tartare and pour a little of the oyster sauce over each.

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