Croque de Luxe with Steak Tartare, Truffle, and Caviar

Indulge in this elevated take on a classic croque monsieur. This luxurious version layers creamy truffle-infused béchamel, delicate steak tartare, and a touch of premium caviar for a dish that oozes sophistication. Perfect for an elegant brunch or dinner, this Croque de Luxe is a decadent treat for the senses.

Ingredients

For the Croque de Luxe:

4 slices of high-quality brioche bread
200g steak tartare (prepared or finely minced beef seasoned with salt, pepper, and olive oil)
100g Gruyère or Comté cheese, grated
2 tbsp unsalted butter
2 tbsp black truffle paste or finely grated fresh truffle
50g caviar (Beluga, Ossetra, or your choice)

For the Béchamel Sauce:

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
1/2 tsp ground nutmeg
Salt and white pepper to taste

Optional Garnish:

Fresh chives, finely chopped
Microgreens

Directions

Step 1: Prepare the Béchamel Sauce

In a small saucepan, melt the butter over medium heat.
Stir in the flour and cook for 1–2 minutes until slightly golden, forming a roux.
Gradually whisk in the milk, ensuring no lumps form, and cook until thickened.
Add nutmeg, salt, and white pepper to taste.
Stir in the truffle paste or grated truffle. Set aside.

Step 2: Assemble the Croque de Luxe

Lightly toast the brioche slices.
Spread a thin layer of truffle béchamel on each slice.
Layer two slices with a portion of steak tartare and sprinkle grated Gruyère cheese over the top.
Place the other two slices of brioche on top, béchamel side down, to form sandwiches.

Step 3: Cook the Croque de Luxe

Heat a skillet over medium heat and add butter.
Cook the sandwiches for 2–3 minutes on each side until golden brown and the cheese is melted.
Spread a thin layer of béchamel sauce on the top of each sandwich and sprinkle more Gruyère.
Place under a broiler or in the oven at 375°F (190°C) for a few minutes until the top is bubbling and golden.

Step 4: Garnish and Serve