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Classic Steak Tartare - from Bistro VG
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Low cal: 
From the Menu of . . . Bistro VG
70 W. Crossville Road, Roswell
770-993-1156
Q: My husband and I occasionally go to Bistro VG in Roswell. We enjoy the bar area and the unique selection of cocktails. We usually can’t resist ordering the classic steak tartare starter. Is there any possibility that they would share this recipe? -- Eileen Zilinskas, Roswell
A: In this era of food-borne illness and contamination scares, it might seem a little unusual for a restaurant to post steak tartare on its menu. But Rich Velazquez, executive chef of Bistro VG, boldly serves his flavor blasts of anchovy, capers, raw steak and egg yolk without a worry -- and his customers love it.
“It’s a classic, it’s an elegant dish, and it’s a good way to start the meal,” he said. “We use the finest ingredients. We do it to order. We keep everything super clean, and it’s always kept very, very, very cold.” His staff grinds the beef tenderloin used in the dish twice a day, so there’s never a worry about surface bacteria. When you’re preparing this dish at home, follow Velazquez’s rules: Use the finest ingredients and keep everything clean and well-chilled. And be generous. “We want the steak tartare to be full flavored … so we’re pretty liberal with the amount of anchovies we put in,” he said. “The anchovies and the capers give it a nice salinity; the mustard gives it a nice bite and the egg yolk adds an extra depth of flavor.”
-- Deborah Geering, for the Journal-Constitution
Hands on time: 15 minutes Total time: 15 minutes Serves: 5
Ingredients:
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10 (1/8-inch) baguette slices
2 tablespoons butter
1 garlic clove, minced
1 egg yolk
3 ounces beef tenderloin, freshly ground
1/4 teaspoon Dijon mustard
1/4 teaspoon finely chopped nonpareil capers
1/4 teaspoon finely chopped white anchovies
1/4 teaspoon extra-virgin olive oil
Kosher salt to taste
Cayenne pepper to taste
Chive oil or olive oil, optional
Instructions:
Preheat oven to 450 degrees. In a small saucepan over medium-low heat, cook the butter and garlic until the butter melts. Brush the bread slices with the garlic butter and toast in the oven until golden brown, 5 to 10 minutes, watching carefully to prevent overbrowning.
In a bowl, lightly beat the yolk. Add the beef, mustard, capers, anchovies and olive oil. Combine and season to taste with salt and cayenne pepper. Adjust flavors to your taste. Place in a small bowl or individual mold and invert onto a small plate. Drizzle very lightly with chive oil or olive oil. Serve with garlic toast.
In a bowl, lightly beat the yolk. Add the beef, mustard, capers, anchovies and olive oil. Combine and season to taste with salt and cayenne pepper. Adjust flavors to your taste. Place in a small bowl or individual mold and invert onto a small plate. Drizzle very lightly with chive oil or olive oil. Serve with garlic toast.
Nutrition:
Per serving: 39 calories (percent of calories from fat, 54), 4 grams protein, trace carbohydrates, trace fiber, 2 grams fat (1 gram saturated), 52 milligrams cholesterol, 47 milligrams sodium.
Garlic toast (per slice): 145 calories (percent of calories from fat, 23), 4 grams protein, 24 grams carbohydrates, 1 gram fiber, 4 grams fat (2 grams saturated), 6 milligrams cholesterol, 300 milligrams sodium.
Garlic toast (per slice): 145 calories (percent of calories from fat, 23), 4 grams protein, 24 grams carbohydrates, 1 gram fiber, 4 grams fat (2 grams saturated), 6 milligrams cholesterol, 300 milligrams sodium.
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