This tartare preparation came about because one day—I must have been missing Paris in the wintertime—I had the hankering for both steak tartare and some oysters. It occurred to me that I was craving a form of surf and turf, so I created this simple dish, and we put it on the brunch menu. Use your favorite oysters; they’re all delicious. Your fish market can open them for you if you don’t have the skills; just make sure they don’t discard the oyster liquor. When you add an egg, tartare becomes an instant brunch item. Add the oyster and its juice to the top of the tartare for some briny complexity.
SERVES: 4
1 recipe steak tartare (see here)
4 teaspoons butter
4 eggs
12 oysters, opened
Maldon sea salt, for garnish
Extra-virgin olive oil, for garnish
Freshly ground black pepper, for garnish
Plate the beef tartare.
Melt the butter in a nonstick skillet over medium heat. Break the eggs into the skillet and cook sunny-side up.
Put 3 oysters on top of each portion of tartare, and pour the oyster liquor over the oysters and the tartare. Top each portion with an egg and season the egg with a pinch of Maldon salt, a drizzle of extra-virgin olive oil, and a grind of black pepper.