Beef tartare with marinated oyster and shrimp broth
4 servings
20 minutes
Andrey Fedoseyev, chef of the Vladivostok restaurant Old Fashioned, shared the recipe with us.
1
For marinated oysters, open the shells, sprinkle the meat with salt (at a ratio of 2% of the oyster's weight) and leave to brine for 2 hours. After that, place the oysters in a dehydrator heated to 45 degrees for two hours until the texture of the oyster flesh resembles that of meat. The oyster should be neither wet nor dry. If you don't have a dehydrator at home, you can simply keep the oysters in a warm dry place. For example, leave them near an on stove for about four hours.
- Marinated oyster: 4 pieces
- Salt: to taste
2
For shrimp broth take 4 liters of water, 2.2 kg of shrimp shells, 20 grams of dry Far Eastern kelp, 40 grams of tuna flakes, and 10 grams of sea salt. Add the shrimp shells, kelp, and tuna flakes to the water, place the future broth in a vacuum bag and cook for 14 hours in a sous-vide at a temperature of 75 degrees. After that open the bag, strain the broth through a fine sieve and cool it.
- Shrimp broth: 80 ml
3
To prepare the tartar sauce, take 100 ml of Japanese fish sauce, 60 ml of lemon juice, 25 ml of soy sauce, 8 ml of truffle oil, 10 grams of cilantro, and 150 ml of water. Finely chop the cilantro leaves and mix well with the other ingredients. It should yield about 350 ml of sauce.
- Fish sauce: 100 ml
- Lemon juice: 60 ml
- Soy sauce: 25 ml
- Truffle oil: 8 ml
- Coriander: 10 g
- Water: 150 ml
4
For the sauce, take 300 grams of smoked sausage cheese, 150 ml of milk, 150 ml of 22% cream, 4 grams of sheet gelatin, 2 grams of smoked paprika, 1 gram of sea salt and 150 ml of water. Grate the cheese and mix it with cream, milk, salt and smoked paprika. Bring the water to a boil and add the cheese-milk mixture back to a boil. Soak the gelatin, melt it and incorporate it into the cheese mixture. Blend the sauce and season with salt to taste. Strain the sauce through a sieve and transfer it to a siphon. You will end up with 750 ml of sauce. For tartar you will need almost ten times less. The leftover sauce can be enjoyed with something else.
- Smoked cheese sauce: 80 ml
- Salt: to taste
5
To make chips, wash the Jerusalem artichoke. Without peeling it, slice it into 3 mm thick pieces. Then, drop the slices into boiling water for 1 minute and immediately place them in an ice bath. Dry the slices on a towel. Fry the dried slices in hot oil at 160 degrees for about 1 minute until they turn golden brown. Season the finished chips with salt to taste.
- Jerusalem artichoke chips: 8 g
- Salt: to taste
6
Chop the onion and garlic into small cubes, boil in salted boiling water for a minute, and then drain onto ice.
- Onion: 8 g
- Garlic: 8 g
7
Cut the chilled beef tenderloin into small cubes with a 5 mm edge. The meat temperature should not exceed +10 degrees.
- Beef tenderloin: 280 g
8
Add the cooled blanched onion and garlic to the meat.
9
Add fish-lemon dressing to the meat. Mix thoroughly so that the dressing coats each cube of meat.
- Fish sauce: 100 ml
- Lemon juice: 60 ml
- Soy sauce: 25 ml
- Truffle oil: 8 ml
- Coriander: 10 g
- Water: 150 ml
10
Place the tartare on plates. Pour chilled broth next to the tartare. Place a dried oyster on top of the tartare. Next to the oyster, add cheese sauce from a siphon. Slice radishes into 1 mm thick pieces. Garnish the tartare with three slices of radish and four chips. Top with a sprig of cress.
- Marinated oyster: 4 pieces
- Shrimp broth: 80 ml
- Smoked cheese sauce: 80 ml
- Radish: 8 g
- Jerusalem artichoke chips: 8 g
- Watercress: 4 g
11
To prepare the tartar sauce, take 100 ml of Japanese fish sauce, 60 ml of lemon juice, 25 ml of soy sauce, 8 ml of truffle oil, 10 grams of cilantro, and 150 ml of water. Finely chop the cilantro leaves and mix well with the other ingredients. It should yield about 350 ml of sauce.