Dry aged tartare with pea puree and beech smoked egg
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , grill plate, egg piercer, skimmer, beech chips (with smoking box), meat grinder
Ingredients
• approx. 500 g dry aged
Roast beef steak
• 40 g shallots,
finely diced
• 5 g garlic, finely diced
• 20 g light soy sauce
• 2 egg yolks
• Salt pepper
• Cayenne pepper
For the whisky balsamic dip:
• 80g mayonnaise
(Finished product
or homemade)
• 25g ketchup
• 15 g whisky balsamic vinegar
• Salt, pepper, cayenne pepper
For the smoked eggs:
• 4 eggs (size L)
• 20 g rapeseed oil
• 40 g smoking chips,
Beech wood
For the pea puree:
• 15g butter
• 15 g shallots,
finely diced
• 5 g garlic,
finely diced
• 100 g cream
• 100 g floury
Potatoes, peeled
• 300 g frozen peas
• Salt, pepper, nutmeg
• 25g butter
preparation
➊ Prepare the grill for indirect grilling at 100-140 C° and soak the smoking chips in water for 30 minutes.
➋ Pierce the eggs on the blunt side with an egg piercer. Place them in boiling water with a slotted spoon and cook for about 6-7 minutes (the cooking time depends on the temperature of the egg and the altitude; after cooking, the yolk should still be completely soft). Then place the eggs in ice water for 10 minutes. Then peel carefully, making sure not to damage the egg white. Rub the peeled eggs with rapeseed oil or clarified butter.
➌ Place the eggs in the indirect grill zone to smoke and put the drained beech chips directly on the embers (use a smoking box in the gas grill). Close the lid and smoke the eggs for 15-20 minutes until they turn an amber color.
➍ For the pea puree, peel the potatoes and cut into small cubes, sauté the shallots and garlic in butter until colourless, add the cream and potatoes, put a lid on and cook over a medium heat until buttery soft. Add the peas, bring to the boil briefly and then
Process into a puree using a blender or food mill. Season with salt, pepper and nutmeg and stir in butter.
➎ For the tartare, remove all the tendons and membrane from the roast beef. Cut the meat into strips and season with salt, pepper and cayenne pepper, then put it through the mincer (3 mm slice). Finely dice the shallots and garlic and add to the minced meat together with the soy sauce and egg yolk. Mix the mixture loosely but thoroughly and divide it according to the number of people, unmold and refrigerate until grilling. For the whiskey balsamic dip, mix all the ingredients together and season with salt, pepper and cayenne pepper.
➏ Grill the portioned tartare on one side of a lightly oiled grill plate with the lid open for 2-3 minutes. To serve, arrange the pea puree longish on warm plates, place the smoked egg whole or halved on top. Place the tartare on top, drizzle with the whiskey sauce and garnish with sprigs of peppermint.
Gerhard's BBQ tip: You can also prepare the pea puree in the English style by adding fresh mint.
Recipe by Gerhard Volk
The grill and kitchen master runs a cooking and grill school with his "Forum-Culinaire". He acquired his specialist knowledge in top international gastronomy, among other things, and study trips to the USA awakened his passion for grilling and barbecue. He played a key role in developing the concept of the Weber grill schools and has made a name for himself as a recipe developer - not just as a cookbook author. www.forum-culinaire.de
Recipe from FIRE&FOOD Magazine 02/2018
Ingredients
For 4 people
preparation
FIRE&FOOD Issue 2-2018
