chef Sarah McFarlane Surf and Turf Tartlets

  • Prep time 40Min
  • Cook time 20Min
  • Technique Grill, Sear
  • Meat Beef
  • Cut Blade
  • Serves 24

Surf and Turf Tartlets


2 pounds trimmed oyster blade
½ cup butter
2 shallots, finely diced
2 cloves garlic
1 quill of cinnamon
1 bay leaf
1 sprig of thyme
4 ¼ cups beef stock
24 short crust tartlet shells
2 dozen Kumato oysters
½ cup beef jus
Tomato relish


For the braised beef: Trim oyster blade; take off all fat and silver skin. Dice into 1 inch cubes. Melt ¼ cup butter in a saucepan and sweat off the shallots and garlic. Brown beef in a pan then add aromatics and stock.

Cover and simmer for 1 hr on the stovetop. Remove the lid and reduce until ½ the liquid has evaporated. Add in the remaining ¼ cup of butter. Mix until well incorporated.

For the Tartlets: Place a spoonful of beef mixture into the tart shell followed by an oyster. Top each oyster with a teaspoon of beef jus and then with a spoonful of tomato relish.

Put tarts in the oven for 10 minutes at 400°F or until the relish starts to caramelise. This can also be done for 20-25 minutes in a 200°F oven.

To Serve: Serve as canapés or on shared platters.