½ pound shallots, minced
4 ounces grapeseed oil
6 ounces Champagne vinegar
6 ounces Blanc de noirs Champagne
3 ounces chopped chives
3 ounces chopped flat-leaf parsley
2 pounds table grapes, quartered
2 pounds Australian Wagyu New York Steak, trimmed, cut into 2 inch x 2 inch x 6 inch logs
Small pieces bread
Seattle white sturgeon caviar
For the Grape Verjus:
Slowly sweat the shallots in all of the oil. Add the vinegar and champagne. Simmer and reduce by half. Cool. Add the chives and parsley after it is cooled. Fold this mixture into the sliced grapes. Lightly season with sea salt.
For the Australian Wagyu Beef Carpaccio:
The steak should be well chilled but not frozen. This will allow for the best slicing.
Slice each piece ⅛ inch thick and lay it out on a plastic-wrapped plate. Reserve these pieces in the refrigerator until needed. Remove the meat from the refrigerator and allow it to come to 80ºF before plating. This will allow for the omega three fatty acids to melt quicker on the tongue with the caviar.
For Assemble and Serve:
Grill the bread and top with a small amount of Grape Verjus. Lay the Australian Wagyu Beef Carpaccio gently over the Verjus and finish with caviar.