Name: Wild Divers Oyster and Wagyu Tartare with Anchovy Vinaigrette
Prep time: 1800 s
Total time: 1800 s
Yield: 6
Cuisine: European
Ingredients: FOR THE ANCHOVY VINAIGRETTE; Garlic: 3 large cloves; Anchovy fillets preferably Spanish white anchovies packed in olive oil : 6; Kosher salt: 3 tsp. plus more to taste; Sherry vinegar: 1/2 cup; Sherry: 1 tbsp; Lemon juice: to taste; Finely grated lemon zest: to taste; Red pepper flakes: optional; Fresh parsley: 1 tbsp (chopped); Gherkins or dill-style pickles: 1 tbsp (finely chopped); Capers: 1 tbsp (chopped); Extra virgin olive oil preferably a full-flavored peppery olive oil from Umbria: as needed; Freshly ground black pepper: to taste; FOR THE TARTARE; Fresh oysters preferably Wild Divers Chesapeake Bay oysters: 6; Wagyu beef tenderloin: 8-10 oz (finely chopped); Anchovy vinaigrette: as needed; Kosher salt: to taste; Freshly cracked black pepper: to taste; Edible flowers: for garnish; Noire Kaluga caviar: for garnish (optional)

Wild Divers Oyster and Wagyu Tartare with Anchovy Vinaigrette

07 Aug 2026

Harley Peet

Chef

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Difficulty

Medium

Total Time

30MIN

Cuisine

European

Ingredients

FOR THE ANCHOVY VINAIGRETTE

Garlic: 3 large cloves

Anchovy fillets, preferably Spanish white anchovies packed in olive oil : 6

Kosher salt: 3 tsp, plus more to taste

Sherry vinegar: 1/2 cup

Sherry: 1 tbsp

Lemon juice: to taste

Finely grated lemon zest: to taste

Red pepper flakes: optional

Fresh parsley: 1 tbsp (chopped)

Gherkins or dill-style pickles: 1 tbsp (finely chopped)

Capers: 1 tbsp (chopped)

Extra virgin olive oil, preferably a full-flavored, peppery olive oil from Umbria: as needed

Freshly ground black pepper: to taste

FOR THE TARTARE

Fresh oysters, preferably Wild Divers Chesapeake Bay oysters: 6

Wagyu beef tenderloin: 8-10 oz (finely chopped)

Anchovy vinaigrette: as needed

Kosher salt: to taste

Freshly cracked black pepper: to taste

Edible flowers: for garnish

Noire Kaluga caviar: for garnish (optional)

James Beard Award-winning chef Harley Peet pairs briny Chesapeake Bay oysters with rich Wagyu beef in this elegant tartare, brightened by a punchy anchovy vinaigrette.

How to make Wild Divers Oyster and Wagyu Tartare with Anchovy Vinaigrette

01.

Make the Anchovy Vinaigrette

Using a mortar and pestle, mash the garlic, anchovies, and 3 teaspoons kosher salt into a paste. Transfer the paste to a mixing bowl.
Add the sherry vinegar, sherry, lemon juice, lemon zest, red pepper flakes, parsley, gherkins, capers, and black pepper. Whisk until thoroughly combined.
While whisking continuously, slowly drizzle in the olive oil, using approximately half as much oil as the volume of the vinaigrette base. Whisk until emulsified. Taste and adjust with additional lemon juice, vinegar, salt, or pepper as needed.

02.

Make the Tartare

Scrub the oyster shells under cold running water. Shuck the oysters, reserving the deep halves of the shells for serving.
Roughly chop the oyster meat.
In a chilled bowl, gently combine the chopped oysters and Wagyu beef.
Add the desired amount of anchovy vinaigrette and mix thoroughly.
Season with kosher salt and freshly cracked black pepper.
Spoon the tartare into the cleaned oyster shells. Garnish with edible flowers and, if desired, Kaluga caviar.
Arrange the filled shells on a chilled plate and serve immediately.
Pair with white Burgundy or Champagne.

Ingredient Note

At Bas Rouge, Peet uses Wild Divers oysters from Chesapeake Bay. These wild oysters are hand-harvested by divers and measure approximately 3 to 4 inches long. Their dense meat and thick, durable shells make them particularly well suited to this preparation and its presentation. The relatively low salinity of the oysters from this hyperlocal area also complements the well-seasoned Wagyu beef.

Food-Safety Note

This recipe contains raw beef and raw oysters, which may increase the risk of foodborne illness. Purchase both from reputable suppliers, keep them refrigerated at 40°F or below, prevent cross-contamination, and prepare the tartare immediately before serving. Pregnant people, young children, older adults, and people with compromised immune systems should avoid raw or undercooked meat and shellfish.