Steak tartare with a smoked quail's egg yolk and cucumber
Steak tartare is a very popular starter. As steak tartar is all about raw meat, you obviously don’t have to prepare it in the EGG. However, in this recipe, we want that steak tartare to have that unique Big Green Egg flavour, which is why we first freeze and then smoke the yolk of the (quail) egg we intend to serve with it. This process will ensure an extra special taste experience!
For the tartare
- 10 quail eggs
- 400 g chuck tender steak
- 15 g capers
- 15 g gherkin
- 10 g egg yolk
- 1 bunch of chives
- 1 cucumber
- Atsina Cress
PREPARATION IN ADVANCE
- Put the quail eggs in the freezer for at least 24 hours in advance.
- Heat the Big Green Egg to a temperature of 180°C. Soak a handful of Wood Chips in water.
- Meanwhile, for the tartare, finely chop the check tender steak, the capers and the gherkin. Mix with the egg yolk and season with salt and pepper. Place the quail eggs in a bowl of water and allow them to thaw out. Blanche the chives for 2-3 minutes in slightly salted boiling water, drain and puree in a blender.
- Peel the quail’s eggs, including the whites, and lay the yolks on the Perforated Cooking Grid. Sprinkle the glowing coals with the soaked Wood Chips. Place the grid in the EGG and place the Perforated Cooking Grid on top. Close the dome of the EGG and smoke the yolks for 5 minutes.
- Meanwhile wash the cucumber. Halve it lengthways and remove the seeds. Use a peeler to cut thin strips of flesh.
- Place a ring mould with a diameter of 4.5 centimetres on each plate. Fill these with the tartare and press down gently. Remove the mould and garnish with the cucumber strips, a smoked egg yolk, the chive puree and Atsina Cress.
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