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Pappadums with avocado cream and lightly smoked carpaccio

Do you want to serve carpaccio in an original way and be able to prepare most of it in advance? Use the Big Green Egg to smoke beef tenderloin on hay and applewood.

Ingredients

600gBeef tenderloin

0.5Sushi vinegar
1Extra virgin olive oil
2units.itemsAvocados

4units.itemsSpring onions
1pine nuts
4units.centimeterdaikon
4units.itemsRadishes
10gFrisée
Kewpie mayonnaise
2Capers
Sprigs of chervil
2Parmesan cheese (shaved)

6units.itemspappadums

Preparation

  1. Preheat the Big Green Egg to 130°C. Place the convEGGtor in the convEGGtor Basket. Place a Drip Pan on it and put the stainless steel grid on top.
  2. Season the beef tenderloin with salt and pepper.
  3. Lightly moisten the hay with water and spread it over the Perforated Grid. Place the beef tenderloin on top.
  4. Sprinkle a handful of apple Wood Chips over the glowing coals.
  5. Place the convEGGtor Basket in the EGG and put the Perforated Grid with the beef tenderloin on the grid.
  6. Close the lid of the EGG and smoke the meat for about 15 minutes. The temperature will drop to about 80°C, which is just right.
  7. Turn the beef tenderloin over and smoke for another 15 minutes so the meat absorbs the hay flavor all around.
  8. Remove the beef tenderloin from the EGG, let it cool, and roll it tightly in cling film. Place the meat in the freezer overnight.

  1. Remove the smoked beef tenderloin from the freezer one hour before serving.
  2. Preheat the Big Green Egg with the Cast Iron Grid to 200°C.
  3. Halve the avocados and remove the pits.
  4. Brush the cut sides with olive oil and grill them cut side down on the grid for about 2 minutes.
  5. Turn a quarter turn and grill for another 2 minutes for a nice grill pattern. Remove the avocados from the Egg.
  6. Remove the grid and place the stainless steel grid with the skillet in the Egg.
  7. Scoop the avocado flesh from the skins, add olive oil, sushi vinegar, pepper, and salt, and mash finely. Set aside.

  1. For the garnish, toast the pine nuts in the skillet for 3-4 minutes until lightly colored, stirring regularly. Remove from the EGG and set aside.
  2. Cut the daikon into 1 cm slices and use a cutter to cut out circles. Cut the carrots, spring onions, and radishes into quarters. Drain the capers.

  1. Slice the beef tenderloin as thinly as possible with a razor-sharp knife or slicer.
  2. Arrange the slices overlapping on 6 sheets of plastic wrap in circles the size of the pappadums. Spread the pappadums with the avocado cream.
  3. Place the carpaccio on top and remove the plastic wrap.
  4. Garnish with Kewpie mayonnaise, daikon, spring onion, radish, frisée, capers, pine nuts, chervil leaves, and Parmesan cheese.
  5. Drizzle extra olive oil over the whole dish.