Rare beef with Oyster Mayonnaise and herb salad

Posted on
in Recipes, Meats, Seafood

Rare beef with Oyster Mayonnaise and herb salad

Posted on
in Recipes, Meats, Seafood

Surf & turf, reef & beef –  there’s a lot of meat & seafood combinations that make my skin crawl but this combination of beef and oysters is a match made in heaven. The subtle sweet salty flavour of the oyster mayonnaise is a welcome balance to the robust flavour punch of the rare beef. Teamed with a herb salad, this is the soft of dish that King Titan would serve at Ariels wedding.

Oyster mayonnaise is one of my favourite things in the whole world, it is made the same way as normal mayonnaise only using oysters in place of the eggs, even though oysters are salty, the mayonnaise still requires  good pinch of salt.

Rare beef with Oyster Mayonnaise and herb salad

  • 800g rib eye (roughly 200g) per person
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 2 tablespoon ketchup manis
  • zest and juice of 2 limes

In a large bowl combine all liquid ingredients and whisk together, add the steak and allow to marinate for a least 2 hours.

For the oyster mayonnaise

  • half a dozen oysters (shucked)
  • 500ml – 1L neutral oil
  • mirin, to taste
  • salt

In a food processor place the oysters and pulse to break them. Turn the speed on and drizzle the oil in slowly until oysters begin to emulsify. Add a generous dash of mirin and a small pinch of salt. Keep adding oil until the desired consistency of mayonnaise is reached (we recommend quite firm).

for the herb salad

  • A mix of any of your favourite herbs, dill, mint, coriander, roughly chopped, with a handful of roquette and lightly dressed with lemon juice.

Remove the steak from the marinate (but keep the marinade close to make a sauce).

Heat a heavy based pan until smoking point, add a dash of neutral oil and gently place the steak in the pan. Sear on one side for 2 mins, then flip and sear on the other side for 2 minutes. Remove from the pan and wrap in tin foil and allow to rest for 5 minutes before slicing. Turn the heat back on the steak pan and get it smoking hot again, add the remaining marinade to the pan (it will boil and bubble) and reduce very quickly into a thick sauce. Turn off the heat and keep this sauce to drizzle over the steak once plated.

When ready to serve, unwrap the steak and slice into 1/2 cm strips.

To serve, on bottom of the plate, place a generous dollop of the mayonnaise, lay the slices over steak over the mayonnaise, sprinkle over the salad and finish with a drizzle of the steak sauce.