Berbere-spiced Beef Cheek Terrine, Deviled Egg Yolk Purée, Asparagus Gribiche, Trout Roe, and Smoked Dates

Adapted by
May 2016
Yield: 16 servings


Berbere Blend
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
2 tablespoons black peppercorns
1 teaspoon whole allspice
6 black cardamom pods
5 cloves
5 dried Espelette peppers, stemmed and seeded
3 guajillos chiles, stemmed and seeded
2 tablespoons paprika
½ teaspoon freshly ground nutmeg
2 quarter-size knobs ginger, scored
1 stick Ceylon cinnamon
Distilled water
White verjus
Beef Cheek Terrine
5 pounds beef cheeks, cleaned and trimmed
Black pepper
All-purpose flour
Olive oil
375 milliliters red wine
4 cloves peeled garlic
½ cup tomato paste
2 quarts beef stock
1 cup Demi-Glace
Finely chopped parsley
Asparagus Gribiche
16 spears asparagus
8 eggs, boiled 8½ minutes, shocked, peeled, and yolks separated
2 shallots, brunoise
½ bunch tarragon
1 bunch parsley
¼ bunch mint
1 cup olive oil
⅓ cup Champagne vinegar
Deviled Egg Yolk Purée
1 tablespoon chile oil
½ cup crème fraîche
½ teaspoon onion powder
¼ teaspoon toasted and ground celery seed
Smoked Dates
6 Medjool dates, pitted
To Assemble and Serve
Oil for frying
Eggs , beaten
All-purpose flour
Panko breadcrumbs
6 spears asparagus, shaved
Trout roe


For the Berbere Blend

In a mixing bowl, combine all ingredients. 

For the Beef Cheek Terrine

Heat oven to 250°F. Generously season cheeks with salt and pepper and coat in flour. In a large pot over medium-high flame, heat olive oil and butter and hard-sear cheeks. When browned, remove cheeks from pan and deglaze with red wine, scraping up the fond. Add garlic, tomato paste, and mirepoix and cook until caramelized. Pour in stock and three-quarters of the Berbere Blend, reduce by a quarter, and add demi-glace. Transfer cheeks to pot; cover with plastic wrap and then aluminum foil. Place in oven and cook, checking for doneness after 2 hours. When tender, remove from oven and cool slightly. Remove cheeks from braising liquid and transfer to a bowl. Strain liquid, transfer to a saucepot over medium heat, and reduce to medium gel. Pull cheeks into fine filaments, discarding anything unusable. Add remaining Berbere Blend to cheeks, parsley, and reduced liquid. Season with salt. In a 1½-quart terrine mold coated in nonstick spray and lined with plastic wrap, add cheek mixture and pack tightly, until full. Tap mold on table four to five times to remove any air pockets and pull plastic over top. Press overnight.

For the Asparagus Gribiche

Bring a large pot of salted water to a boil. Prepare an ice bath. Blanch and shock asparagus and oblique-cut. Small dice egg whites. (Reserve yolks for Deviled Egg Yolk Purée.) In a mixing bowl, combine shallots, tarragon, parsley, mint, olive oil, and vinegar. Fold in egg whites and season with salt.

For the Deviled Egg Yolk Purée

In the bowl of a stand mixer fitted with a whisk, whip to combine egg yolks reserved from Asparagus Gribiche, chile oil, crème fraiche, onion powder, and celery seed. Season with salt, transfer to a piping bag, and refrigerate.

For the Smoked Dates

Prepare and heat a smoker with apple wood chips to 140°F. Spread dates onto a sheet tray and smoke to  desired flavor. Remove from smoker and medium dice.

To Assemble and Serve

In a deep fryer, heat oil to to 375°F. Remove Beef Cheek Terrine from mold, scraping away any excess gel and fat, and cut into ⅔-inch slices. Coat terrine with egg, followed by flour, egg, and panko. Fry slices until golden brown; remove from fryer and drain on paper towels. In a small mixing bowl, combine Asparagus Gribiche, raw asparagus ribbons, and Smoked Dates. For each plate, cut one slice of Terrine in half and stack in center of the plate, angling Terrine so edges don’t match up. Around the edge of each plate, pipe Deviled Egg Yolk Purée. Top Terrine with Asparagus Gribiche mixture. Garnish with trout roe.