RECIPE: Beef Tartare with Oysters

one of the great classics of our summer menus 

recipe of Grégory Balland, Chef of Cazaudehore la Forestière

For 4 people • Preparation time: 15 min • Very easy

6 oysters n ° 2,
400g beef tenderloin,
200g of mesclun,
120g of mayonnaise,
15g of capers,
15g of pickles,
2 shallots,
12 branches of parsley,
Tabasco,
Worcester sauce,
salt and pepper.

• Chop the capers and gherkins, chisel the shallots and the parsley leaves, mix everything with the mayonnaise.
• Wash the mesclun and reserve.
• Open the oysters and finely chop with a knife. Keep cool.
• Chop the beef tenderloin with a knife and mix with the mayonnaise. Rectify seasoning with Tabasco and Worcester sauce, salt and pepper.
• Prepare a vinaigrette for the mesclun and arrange it in a frame on the plate. Add the beef tartare, then the chopped oysters.
• Serve immediately.