Beef and Rock Oyster Tartare With Kikkoman Soy Mayonnaise and Quail Egg

Ingredients for 4 portions
Tartare 150 g beef fillet 20 g peeled shallot 10 g gherkin 15 g capers 15 g chopped chives 2 rock oysters 2 drops TABASCO® Pepper Sauce 5 ml Worcester sauce 10 ml Kikkoman naturally brewed soy sauce 1 large red beetroot 1 loaf rye bread 4 quail eggs Mayonnaise 25 g Dijon mustard 3 egg yolks 25 ml white wine vinegar 200 ml rapeseed oil 25 ml Kikkoman naturally brewed soy sauce micro herbs and edible flowers

Ingredients for 4 portions

Tartare

150 g beef fillet
20 g peeled shallot
10 g gherkin
15 g capers
15 g chopped chives
2 rock oysters
2 drops TABASCO® Pepper Sauce
5 ml Worcester sauce
10 ml Kikkoman naturally brewed soy sauce
1 large red beetroot
1 loaf rye bread
4 quail eggs

Mayonnaise

25 g Dijon mustard
3 egg yolks
25 ml white wine vinegar
200 ml rapeseed oil
25 ml Kikkoman naturally brewed soy sauce
micro herbs and edible flowers

Preparation

For the tartare, finely dice the beef fillet and the shallot, caper, gherkin and chives and mix into the beef, add the TABASCO® Pepper Sauce, Worcester and Kikkoman Soy Sauce and mix. Shuck the oyster and drain well, chop finely and mix through the beef mixture, set aside.

Cook the beetroot in boiling water and once tender, cool and peel. Cut into 5mm square dice and set aside. Slice the rye bread as thinly as possible using a 6cm diameter cutter cut rings and allow to dry in an oven until crispy. Separate the egg yolk from the whites of the quail egg and again set aside.

Make the mayonnaise by combining the mustard , egg yolks and vinegar, slowly combine the oil and whisk until thick and creamy, add the soy sauce and set aside.

To serve, place the beef mix into a 5 cm diameter cutter to approx. 4 cm high, put the crisp bread on top and place gently the egg yolk centrally. Garnish with edible flowers around the yolk. Around the beef place the diced beetroot and piped dots of the Kikkoman soy mayonnaise. Serve.