An approachable, sophisticated dish that combines the subtle smokiness of the grill with the tender texture of thinly sliced beef. Perfect as an appetizer, this recipe showcases the elegance of Italian cuisine, enhanced by the smoky flavors only the Big Green Egg can provide.
Ingredients
- 600 g or 2.5# Beef Tenderloin
- 2 Generous Handfuls of Hay
- 2 Avocado
- 1 T Extra Virgin Olive Oil – plus extra for sprinkling
- ½ T Sushi Vinegar
- 1 T Pine Nuts
- 4 cm or 1.5 inch Daikon Radish
- 4 ea Spring Onions
- 2 T Capers
- Kewpie Mayonnaise
- 10 g or 3 oz Frisee
- 2 Sprigs Chervil
- 2 T Shaved Parmesan
- 6 Pappadums
Instructions
EGG SET-UP: Indirect 400f/200c
TOOLS & ACCESSORIES RECOMMENDED: Half Moon Perforated Cooking Grid , Cast Iron Cooking Grid,Cast Iron Skillet
- Ignite the charcoal in your Big Green Egg and heat to 200c/400f. Season the tenderloin with salt and pepper. Moisten the hay with a little water. Place the hay on the BGE Half Moon Perforated Grid and place the tenderloin on top.
- Open the lid and add BGE Apple Chips to the fire and place the Conveggtor and the Stainless Steel grid. Place the tenderloin on the grate and close the lid and allow it to smoke for 15 minutes. The temperature will drop to around 80c or 175f; keep it at this temperature. After 15 minutes, turn the tenderloin over and allow to smoke another 15 minutes.
- Remove from the BGE and allow to cool in the refrigerator. Extinguish the egg.
- Once cool, tightly cool the tenderloin in plastic wrap and freeze overnight.
- The next day, take the tenderloin out of the freezer and fire up the BGE to 200c 400f, with cast iron grid.
- For the Avocado cream halve the avocados, remove the stones. Coat with olive oil and place face down on the grate. Grill 2 minutes and give a quarter turn to create a nice diamond patter. Close lid after each use.
- Remove the avocado halves from the BGE.
- Remove the grid and put the Stainless Steel Grid in the EGG, with the Small Cast Iron Skillet on top. Scoop the avocado out of the shells. Add the olive oil, sushi vinegar and salt and pepper to taste and mash with a fork.
- Set aside. For the garnish, add the pine nuts to the skillet and grill for 3-4 minutes until the pine nuts start to turn brown. Stir very often and close the lid of the EGG after each action.
- Remove the pine nuts from the EGG and set aside. Extinguish the charcoal. Cut the daikon into 4 slices that are 1 centimeter thick and use a round cutter (Ø approx. 1½ cm) to cut as many circles as possible out of the slices. Cut the carrots and cut off the green leaves from the spring onions. Then cut them lengthwise into quarters. Drain the capers.
- Lay out 6 sheets of cling film. Cut the tenderloin into razor-thin slices using a slicing machine or a very sharp knife. Right after slicing, place the slices overlapping on the cling film, creating 6 neat circles that have the same diameter as the pappadums.
- Coat the pappadums with the avocado crème. On each pappadum, place a sheet of cling film with the carpaccio on the avocado crème. Then remove the cling film. Garnish with the Kewpie mayonnaise, the frisée, the capers, the pine nuts, the sprigs of chervil and the Parmesan cheese and sprinkle over some extra olive oil.