Oyster beeftatar with parsley mayonnaise

Name: Oyster beeftatar with parsley mayonnaise
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 30 g Parsley; 1 fresh organic egg yolk; 1 TEASPOON White wine vinegar; 100 ml Rapeseed oil; 7-10 Tbsp salt and pepper; 4 Oysters; 1 Shallot; 240 g Beefsteak; 1 TEASPOON Rapeseed oil; 7-10 Tbsp salt and coarse pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

30 g Parsley
1 fresh organic egg yolk
1 TEASPOON White wine vinegar
100 ml Rapeseed oil
7-10 Tbsp salt and pepper
4 Oysters
1 Shallot
240 g Beefsteak
1 TEASPOON Rapeseed oil
7-10 Tbsp salt and coarse pepper

Directions

1
For the mayonnaise, wash parsley, shake dry and chop the leaves finely. Blanch briefly in a little water. Drain well. Mix egg yolk and vinegar, add oil first drop by drop, then in a thin stream until a mayonnaise is formed.
2
Stir in the parsley. Season with salt and pepper.
3
For the tartar, remove the oyster meat from the shells. Peel and finely dice the shallot. Dab steak dry and cut into small cubes. Mix steak, shallot, oyster meat and oil. Season with salt and pepper.
4
Serve with the mayonnaise.