Steak Tartare with Smoked Oyster Aïoli

This elegant twist on the classic steak tartare features finely diced raw beef, seasoned to perfection, paired with a rich and smoky oyster aïoli. The smoky depth of the aïoli complements the fresh, delicate flavor of the beef, creating a sophisticated dish that’s perfect for a dinner party appetizer or a refined main course.

Ingredients

For the Steak Tartare:

300g high-quality beef tenderloin or sirloin, finely diced
1 small shallot, finely chopped
1 tbsp capers, finely chopped
1 tbsp cornichons, finely chopped
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg yolk
1 tsp olive oil
Salt and black pepper to taste
Chopped fresh parsley, for garnish

For the Smoked Oyster Aïoli:

1 egg yolk
1 tsp Dijon mustard
2 smoked oysters, finely mashed
1 small garlic clove, minced
1/2 cup olive oil or neutral oil
1 tsp lemon juice
Salt to taste

To Serve:

Toasted baguette slices or crackers
Microgreens (optional, for garnish)

Directions

Prepare the Smoked Oyster Aïoli:
- In a bowl, whisk together the egg yolk, Dijon mustard, mashed smoked oysters, and minced garlic until well combined.
- Gradually add the olive oil in a thin stream while whisking continuously until the mixture emulsifies into a thick, creamy aïoli.
- Stir in the lemon juice and season with salt to taste. Set aside.
Prepare the Steak Tartare:
- Place the finely diced beef in a mixing bowl. Add the shallot, capers, cornichons, Dijon mustard, Worcestershire sauce, egg yolk, and olive oil.
- Mix gently to combine, ensuring the flavors are evenly distributed. Season with salt and black pepper to taste.
Assemble the Dish:
- Using a ring mold or your hands, shape the steak tartare into a neat round on a serving plate.
- Drizzle a small amount of the smoked oyster aïoli around the tartare and serve the rest on the side.
Garnish and Serve:
- Sprinkle fresh parsley or microgreens on top of the tartare for garnish.
- Serve with toasted baguette slices or crackers for scooping.