ADVANCE PREPARATION

Light the charcoal in the Big Green Egg and using the convEGGtor Basket, containing a Half Stainless Steel Grid and a Half Cast Iron Grid, heat to a temperature of 220°C.

For the garnish, bring the water and vinegar to a boil in a large pan. Carefully break the quail eggs over a round sieve resting on a bowl and drain them; you can leave them all together to drain in the sieve.

Lower the heat, make a whirlpool in the water and let the quail egg yolks with the egg whites slide from the sieve into the whirlpool, one by one. Poach for about 1 minute.

Use the sieve to carefully scoop the poached egg yolks out of the water and immediately cool in ice water. Then drain the cold water.

For the steak tartare, mince the flank steak. Peel and finely chop the shallots. Finely chop the gherkin and capers. Mix all ingredients for the steak tartare, and add salt and pepper to taste.

Place a round cooking ring (Ø 3 cm) on the cedar Wooden Grilling Plank and fill it with about 40 grams of the steak tartare. Press the meat down with the rounded side of a spoon, remove the ring and make 7 more tartare rings in the same way. For the garnish, peel the onion and cut crosswise into 1-centimetre-thick slices. Cut the king trumpet mushroom lengthwise into 3 slices.

PREPARATION

Brush olive oil onto the onion and king trumpet mushroom slices on both sides and place them on the Half Cast Iron Grid. Place the Wooden Grilling Plank with the steak tartare on it on the Half Stainless Steel Grid. Close the lid of the EGG and grill the onion and mushrooms for about 2 minutes. Give the onion and mushrooms a quarter turn and grill for another 2 minutes. Turn again and grill for another 2 minutes, then repeat. Meanwhile, the steak tartare will be smoking on the cedarwood plank.

Remove the Wooden Grilling Plank, onion slices and mushrooms from the EGG. Press the rings out of the onion slices and cut the mushroom slices into strips.

Divide the onion rings and strips of king trumpet mushroom over the steak tartare and top each one with a poached quail egg. Sprinkle with freshly ground black pepper and sea salt flakes to taste and garnish with the Kewpie mayonnaise and chervil.