Description

An ultra-luxurious amuse-bouche featuring buttery seared Wagyu beef atop mushroom duxelles and toasted brioche, crowned with a spoonful of glistening black caviar.

Ingredients

Units Scale

6 slices brioche bread, cut into 2-inch rectangles
6 oz Wagyu beef, cut into thick matchbox-size portions
2 tablespoons butter
1 cup finely chopped mushrooms (cremini or shiitake)
1 shallot, minced
1 teaspoon thyme leaves
Salt and pepper to taste
2 tablespoons crème fraîche (optional, for duxelles)
2 tablespoons olive oil (for searing)
2 tablespoons high-quality black caviar
Microgreens or chervil, for garnish

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Instructions

Toast the brioche rectangles in a skillet with a bit of butter until golden and crisp on both sides. Set aside.
In another pan, melt 1 tablespoon butter over medium heat. Add shallots and cook until soft. Add mushrooms and thyme, cooking until the mixture is dry and caramelized (about 10–12 minutes). Season with salt and pepper. Stir in crème fraîche if using.
Heat olive oil in a pan over medium-high heat. Sear Wagyu beef pieces for about 30–45 seconds on each side to keep the center rare. Season lightly with salt.
Assemble each toast with a spoonful of mushroom duxelles, a slice of seared Wagyu, and a generous dollop of caviar on top.
Garnish with microgreens or chervil. Serve immediately as an elegant canapé.

Notes

Ensure Wagyu is not overcooked to maintain its signature tenderness and flavor.
Mushroom duxelles can be made in advance and refrigerated.
Use a very sharp knife to cut beef evenly for presentation.

Nutrition

Serving Size: 1 bite
Calories: 220
Sugar: 1g
Sodium: 180mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 10g
Cholesterol: 40mg