Seared Beef Cubes with Caviar & Truffle 

8

Yield

• 4 servings (12–16 bite-size pieces)

Total Time

• Prep: 20 minutes
• Cook: 10 minutes
• Total: ~30 minutes

Ingredients

1. Beef

• 300g (10 oz) high-quality beef (Wagyu or tenderloin)
• Salt (preferably flaky sea salt)
• Freshly ground black pepper
• 1 tablespoon neutral oil (grapeseed or canola)
• 1 tablespoon butter

2. Toppings

• 30–50g black caviar
• Fresh black truffle (thinly shaved) or truffle carpaccio
• Edible gold leaf (optional, for plating)

3. Optional Base / Sauce

• 2 tablespoons crème fraîche
• 1 teaspoon Dijon mustard
• Few drops lemon juice
• Pinch of salt

Instructions

Step 1: Prepare the Beef

• Trim excess fat and sinew
• Cut into even cubes (about 2–3 cm)
• Pat dry with paper towel → critical for good sear
• Season lightly with salt & pepper just before cooking

Step 2: Sear the Beef

• Heat pan until very hot
• Add oil → then place beef cubes
• Sear each side about 30–45 seconds

→ Goal: crispy outside, rare inside

• Add butter and baste briefly
• Remove immediately and let rest 2–3 minutes

Step 3: Prepare Cream (Optional)

• Mix crème fraîche + Dijon + lemon juice
• Adjust salt

→ Keep it subtle, not overpowering

Step 4: Assembly

• Place beef cubes on a serving plate
• Add a small dollop of cream (optional)
• Spoon a small amount of caviar on top
• Gently place shaved truffle over
• Finish with edible gold leaf

Flavor Profile

• Beef: rich, buttery, umami
• Caviar: salty, briny pop
• Truffle: earthy, aromatic
• Cream: smooth balance

→ This is all about luxury layering, not heavy seasoning

Pro Tips

• Use room temperature beef → cooks more evenly
• Don’t overcrowd the pan → ensures proper sear
• Add caviar last → heat destroys texture
• Slice truffle ultra-thin → stronger aroma

Variations

• Replace seared beef with beef tartare (raw version)
• Add a drop of truffle oil for stronger aroma
• Use quail egg yolk instead of cream for richness
• Serve on toasted brioche for texture contrast

Plating Tips (Important)

• Use dark plate → makes colors pop
• Keep spacing clean → minimalist = luxury
• 2–3 bites per person → not a heavy dish

Common Mistakes

• Overcooking beef → ruins texture
• Too much caviar → overly salty
• Thick truffle slices → overpowering
• Heavy sauce → kills balance