Chop 300 grams of the veal top side and silverside into tartare. Season with the chopped shallot, capers, crème fraîche, salt and pepper. Cut off four thin slices of the steak and, if necessary, make them a little thinner by putting them between strong plastic foil and flattening them. Mix the mayonnaise with the basil pesto. Put the water and vinegar on to cook. Break the quail eggs into a bowl. Use a whisk to make a whirlpool in the water and carefully drop the quail eggs into the water and poach them for about 1 minute. Grill the slices of veal in a hot pan briefly on both sides. Brush the cooked slices of veal with the BBQ marinade to make a lacquer. Fill a round cutter with the tartare and place the veal slice next to the tartare. Place the poached quail egg on the tartare. Pipe droplets of pesto-mayonnaise on and around the tartare with a piping bag. Garnish with salad pea and grated purple cauliflower.