Use the wagyu right out of the refrigerator. Cut the meat into small cubes, but make sure not to chop it too finely. Season the meat lightly with some salt and pepper and push into a round shape.
Remove all charcoal and fine dust from your Bastard. Fill the cold-smoke generator with fine smoke dust to your liking (beech, oak, etc.). Note that the generator does not have to be filled completely. In fact, that is for 8 to 9 hours and you don't need that much time for this recipe. Smoke the steak tartare for about 2 hours, otherwise the smoke flavor will be too intense.
Light a tea light and place it in the generator, just below the smoke dust. Place the generator in the bottom of your Bastard and place the grid in your BBQ with your baking sheet on top (preferably one with holes). Place the tartar on the griddle and close the lid of your kamado. Leave the bottom and top sliders slightly open so that it continues to smoke. About 2 hours of smoking should be enough to get a fine smoke flavor.
After smoking the tartare, heat the Bastard to 200 °C. You can serve the wagyu as an appetizer or as a main course with some nice grilled vegetables or potatoes.Â
Take a slice of white bread and cut a circle out of it with the protrusion ring or a glass.
In a food processor, grind the washed herbs and garlic. Add the olive oil, salt and pepper. Then fill the spray bottle with the mixture. Spray a few dashes of the herb oil on the bread, then briefly grill the round on the Bastard until the nice grill stripes form.
Mix the coarse and fine mustard with some mayonnaise. Add the sauce to a piping bottle or piping bag. Clean and finely chop the shallot. Coarsely chop the capers.
Boil the quail eggs for about 4 minutes. Place the eggs in the pan with some kitchen paper, so they don't tap against the edge or each other while cooking. Then rinse them with cold water and peel them.Â
Start by lining up the plate. Place the grilled roll on the plate, top with the steak tartare and finish with the half quail egg. Place the caviar and a sprig of Affilla cress against the quail egg.
Pipe small drops of the mustard mayonnaise around the dish and top with a mound of chopped shallot and chopped capers.
