Chef Big DA sophisticated fusion of cold-smoked beef tenderloin, finely hand-minced and tossed with a sharp caper-shallot dressing, topped with a cured quail egg yolk.
Place the minced beef in a chilled glass bowl. Using a cold smoker (handheld smoking gun), infuse the meat with oak smoke for 2 minutes, then cover with plastic wrap and let sit in the fridge for 10 minutes to absorb the nuance.
Keep everything ice cold to maintain the texture of the beef.
In a separate small bowl, whisk together the dijon, worcestershire, minced shallots, and chopped capers to create a high-viscosity dressing.
Gently fold the dressing into the smoked beef. Add the chives and smoked sea salt, tasting for a perfect balance of acidity and salt.
Don't overwork the meat or it will lose its clean mouthfeel.
Using a ring mold, plate the tartare in the center of four chilled plates. Create a small indentation in the top of each.
Carefully place one raw quail egg yolk into each indentation. Garnish with a few extra chives and a crack of black pepper. Serve immediately.
The key here is the emulsion of the egg yolk and the smokiness of the beef. Use a high-quality, lean cut like tenderloin. If you don't have a cold smoker, a drop of high-quality liquid smoke in the dressing is a 'cheat code', but the real wood-fire kiss is always superior. Serve with toasted brioche points to balance the acidity.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.