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Tartar of beef and oyster

Tartare de boeuf et huître

A recipe from Mathias DAHLGREN - Bocuse d'Or 1997

Catégorie : First course

Niveau : Novice

Temps de préparation : 30 minutes

Ingredients for 8-10 servings


Tallow emulsion

  • 2 dl melted ox suet
  • 2 dl corn oil
  • 2 egg yolks
  • 1 tablespoon mustard
  • Salt


  • 1 kg coarsely ground Swedish beef
  • 20 Swedish Belon oysters, opened
  • Salt
  • Freshly ground black pepper
  • 1 small finely chopped white onion
  • 200 g watercress, rinsed
  • Olive oil



Blend the suet emulsion ingredients into an emulsion.


Chop up the oysters and mix with the ground beef and juice of the oysters.


Season with salt and pepper.


Arrange the tartar on the plate.


Spoon the emulsion sauce over the tartar. Sprinkle the finely chopped onion. Top it off with watercress. Drizzle with olive oil.