Crispy Steak Bites with Caviar and Chives Recipe

Introduction

Crispy Steak Bites are a deliciously crunchy and flavorful appetizer that combines tender beef with a crispy panko coating. Topped with creamy crème fraîche, fresh chives, and luxurious caviar, this dish is perfect for impressing guests or enjoying a special treat at home.

Ingredients

• 2 tenderloin filets (10 oz each)
• 1.5 tbsp tamari
• 1 egg
• 1 cup panko breadcrumbs
• Seasoned salt (to taste)
• Olive oil (for frying)
• Crème fraîche (for topping)
• Chives (for topping)
• Caviar (such as @imperiacaviar Kaluga, for topping)

Instructions

1. Step 1: Brush the tenderloin filets with tamari, wrap them tightly in plastic wrap, and place in the freezer for 1 hour to firm up.
2. Step 2: In a bowl, lightly beat the egg, then add the remaining tamari and mix well.
3. Step 3: Lightly crush the panko breadcrumbs and season them with seasoned salt to taste.
4. Step 4: Remove the tenderloins from the freezer and cut the steaks into small cubes or rectangles.
5. Step 5: Dip each steak piece into the egg wash, then coat thoroughly with the seasoned panko breadcrumbs.
6. Step 6: Place the coated steak bites back in the freezer for 15 minutes to help the coating set.
7. Step 7: Fill a deep pan about halfway with olive oil and heat over medium-high heat until a wooden skewer inserted into the oil bubbles steadily at the bottom.
8. Step 8: Fry the steak bites in batches on high heat until golden brown and crispy, about 45 to 65 seconds. Remove and drain on paper towels.
9. Step 9: Serve the crispy steak bites topped with a dollop of crème fraîche, a small spoonful of caviar, and a sprinkle of chopped chives.

Tips & Variations

• For extra flavor, add garlic powder or smoked paprika to the panko seasoning.
• You can substitute tamari with soy sauce if needed, but tamari is preferable for a gluten-free option.
• If you prefer a lighter dish, try baking the steak bites at 400°F (200°C) for 10-12 minutes instead of frying.

Storage

Store any leftover crispy steak bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven at 350°F (175°C) for 5-7 minutes to help maintain their crispiness. Avoid microwaving, as it may soften the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

While tenderloin is ideal due to its tenderness, you can use other tender cuts like sirloin or ribeye. Just be sure to cut into small, uniform pieces for even cooking.

Is tamari necessary, or can I use soy sauce instead?

Tamari provides a rich, gluten-free umami flavor, but soy sauce can be used as a substitute if tamari is not available. Keep in mind that soy sauce may be slightly saltier, so adjust seasoning accordingly.

Crispy Steak Bites with Caviar and Chives Recipe

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★★★★★

4.6 from 255 reviews

• Author: Harry
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

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Description

Crispy Steak Bites are tender cubes of filet mignon coated in a tamari-infused egg wash and seasoned panko breadcrumbs, then fried to golden perfection. Served with a luxurious topping of crème fraîche, chives, and Kaluga caviar, this dish offers an elegant bite-sized appetizer or indulgent snack with a perfect balance of crispy texture and rich flavors.

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Ingredients

Scale 1x2x3x

Steak Bites

• 2 tenderloin filets (10 oz each)
• 1.5 tbsp tamari
• 1 egg
• 1 cup panko breadcrumbs
• Seasoned salt, to taste
• Olive oil, for frying

Toppings

• Crème fraîche, for topping
• Chives, finely chopped, for topping
• Caviar (@imperiacaviar Kaluga), for topping

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Instructions

1. Marinate and Chill: Brush the tenderloin filets with tamari, wrap them tightly in plastic wrap, and place in the freezer for 1 hour. This step firms up the meat for easier cutting and deeper flavor infusion.
2. Prepare Egg Wash: Crack the egg into a bowl, add the remaining tamari, and whisk together to create a flavorful egg wash for coating the steak pieces.
3. Season and Pulverize Panko: Slightly crush the panko breadcrumbs and season them with seasoned salt to taste, enhancing the crispy coating’s flavor.
4. Cut Steak: Remove the filets from the freezer and cut them into bite-sized cubes or rectangular pieces suitable for frying.
5. Coat Steak: Dip each steak piece into the egg wash, ensuring full coverage, then roll thoroughly in the seasoned panko breadcrumbs to coat evenly.
6. Freeze Coated Bites: Place the coated steak bites back into the freezer for 15 minutes to allow the coating to set, which helps achieve maximum crispiness when fried.
7. Heat Oil: Fill a saucier or frying pan about halfway with olive oil and heat it over high heat. Test the temperature by dipping the bottom of a wooden skewer in the oil—bubbles should form around it, indicating readiness.
8. Fry Steak Bites: Fry the coated steak pieces in the hot oil for about 45 to 65 seconds on each side or until golden brown and crispy. Work in batches to avoid overcrowding and ensure even frying.
9. Serve: Remove the steak bites from the oil and drain on paper towels. Top each bite with a dollop of crème fraîche, a small spoon of Kaluga caviar, and a sprinkle of finely chopped chives for a luxurious finish.

Notes

• Freezing the tenderloin before cutting helps achieve clean, uniform cubes and improves the texture when frying.
• Using tamari in both the marinade and egg wash adds a subtle umami depth and pairs beautifully with the rich steak flavor.
• Crème fraîche adds creaminess and a slight tang that balances the salty crunch of the panko and caviar.
• For best results, use fresh olive oil with a high smoke point to prevent burning during frying.
• This dish is best served immediately while the steak bites remain crispy.

• Prep Time: 1 hour 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Modern European

Keywords: steak bites, crispy steak, filet mignon appetizer, fried steak cubes, tamari steak bites, panko crusted steak, caviar appetizer, finger food