Grilled beef with poached NZ Pacific Oyster’s, basil, asparagus & lemon infused olive oil

Details

Serves: 4

Method

Poach Oysters just prior to serving the dish – allowing them to be served warm.

In a shallow sauce pan place 400mls of water, with 3 teaspoons of salt & the lemon juice + zest, & bring to a simmer.

Pour all the oysters into the simmering sauce pan allowing to poach for approx 30 seconds. Remove oysters with a slotted spoon & serve immediately.

Season the beef with sea salt & fresh ground pepper.

In a hot heavy based pan quickly sear the beef on all sides in a small amount of cooking oil. Allow the beef to cool & wrap in plastic food wrap. For ease of slicing thin wafers, place the beef in the freezer till partially frozen then with a very sharp knife or on a meat slicer, slice very thin wafers of the seared beef.

Balsamic Syrup Method

In a non reactive sauce pan reduce the balsamic vinegars & sugar over a low heat until it becomes thick & syrupy. Remove from the heat & allow to cool. Store in a non reactive container.

To Serve

On a suitable service plate, evenly distribute all ingredients in an open salad style, finally dressing with lemon infused olive oil & balsamic syrup.

About the Chef

The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...
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