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Beef Tartare, Oyster and Balsamic Vinegar

Blog e Ricette

Beef tartare with balsamic vinegar, oyster, leek and red onion salad. Elegant and harmonic Traditional Balsamic Vinegar Extra Vecchio with its intense woody notes is the perfect accompaniment for this intriguing recipe.

Cooking time: 30 min

Ingredients for 2 portions:

  • 2 Fresh Oysters


  • 200 gr Sirloin
  • Garlic, Oil, Rosemary, Lime to taste
  • 30 gr Traditional Balsamic Vinegar of Modena DOP Extra Vecchio by “La Vecchia Dispensa”


  • ½ Leek
  • 1 Red Onion
  • Oil, Salt and Pepper to taste

For the rice wafer:

Cook 100 g of brown rice in salted water for 1 h. Once the rice is done, blend it until it becomes creamy. Spread the mixture onto a baking tray covered with a sheet of baking paper. Bake at 90° for approximately 3 hours until the mixture dries out. Break into pieces and deep fry at 160° into peanut oil.


Open the oysters with a spoon or a shucking knife. Otherwise, you can ask at the fishmonger’s to open them for you.

Cut the sirloin into medium cubes and season them with the traditional balsamic vinegar, garlic, oil, lime and rosemary. If you want to make an experiment and if you have a kitchen siphon at home, I can recommend you to put all the ingredients into the siphon, add a load of gas and wait for 20 minutes as we show it in the video. The action of the nitrous oxide (N20) is going to accelerate the marinating of the meat, so it will result intensely flavored with all the ingredients that you put into the siphon. It is an interesting and innovative way of using our vinegars. If you opt for this cooking technique do not forget to discharge the siphon before opening the plug. If you don’t have a siphon, you can simply prepare the marinade using the before mentioned ingredients, immerse the meat into the marinade and leave to rest in the fridge for an hour. One more method is that of putting all the ingredients into a vacuum bag and wait for 30 min.

Leek and onion salad:

Prepare a bowl with some cold water and ice. Cut the leek and the red onion finely and leave them into the water for 30 min. Drain the water and season the salad oil, salt and pepper.

Now you can serve the beef and the oysters in a rice wafer, accompanied by the salad. An interesting blend of delicate and strong flavors that is going to amaze you at the first bite!


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