Beef and Rock Oyster Tartare With Kikkoman Soy Mayonnaise and Quail Egg.

Simon Hulstone

Simon Hulstone

27th March 2014

Beef and Rock Oyster Tartare With Kikkoman Soy Mayonnaise and Quail Egg.

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Beef and Rock Oyster Tartare With Kikkoman Soy Mayonnaise and Quail Egg recipe by Simon Hulstone. Serves 4Prep time: 40 minsCooking time: 1 hour


  • Tartare:
  • 150g beef fillet
  • 20g peeled shallot
  • 10g gherkin
  • 15g capers
  • 15g chopped chives
  • 2 rock oysters
  • 2 drops tabasco
  • 5ml Worcester sauce
  • 10ml Kikkoman Soy Sauce
  • 1 large red beetroot
  • 1 loaf rye bread
  • 4 quail eggs
  • Mayonnaise:
  • 25g Dijon mustard
  • 3 egg yolks
  • 25ml white wine vinegar
  • 200ml rapeseed oil
  • 25ml Kikkoman Soy Sauce.
  • Micro herbs and edible flowers.


For the tartare, finely dice the beef fillet and the shallot, caper, gherkin and chives and mix into the beef, add the tabasco, Worcester and Kikkoman Soy Sauce and mix. Shuck the oyster and drain well, chop finely and mix through the beef mixture, set aside.
Cook the beetroot in boiling water and once tender, cool and peel. Cut into 5mm square dice and set aside. Slice the rye bread as thinly as possible using a 6cm diameter cutter cut rings and allow to dry in an oven until crispy.
Separate the egg yolk from the whites of the quail egg and again set aside.
Make the mayonnaise by combining the mustard, egg yolks and vinegar, slowly combine the oil and whisk until thick and creamy, add the soy sauce and set aside.
To serve, place the beef mix into a 5 cm diameter cutter to approx. 4 cm high, put the crisp bread on top and place gently the egg yolk centrally. Garnish with edible flowers around the yolk. Around the beef place the diced beetroot and piped dots of the Kikkoman Soy mayonnaise. Serve.

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