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.

Ingredients

Scale

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

Instructions

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.
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.
Season and Pulverize Panko: Slightly crush the panko breadcrumbs and season them with seasoned salt to taste, enhancing the crispy coating’s flavor.
Cut Steak: Remove the filets from the freezer and cut them into bite-sized cubes or rectangular pieces suitable for frying.
Coat Steak: Dip each steak piece into the egg wash, ensuring full coverage, then roll thoroughly in the seasoned panko breadcrumbs to coat evenly.
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.
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.
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.
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