Courtesy Lamar Moore, executive chef, Bugsy & Meyer’s Steakhouse, Las Vegas
Bugsy & Meyer’s Steakhouse, which opened recently at Flamingo Las Vegas, is named for the hotel and casino’s founders, Benjamin “Bugsy” Siegel and Meyer Lansky. Guests enter through a bakery facade and walk past the kitchen and dry-aging cooler en route to the glamorous Art Deco dining room.
The executive chef, Lamar Moore, won Food Network’s Vegas Chef Prizefight. He ensures that every steak is prepared to perfection. This one is served raw and has raw eggs, so be sure to buy fresh, high-quality ingredients.
- 1 14-oz New York strip steak
- 3 eggs, lightly whisked
- 4 ounces shallots, minced
- 2 ounces Italian parsley
- 3 ounces foie gras fat or duck fat
- 3 ounces extra-virgin olive oil
- 4 thick slices of brioche
- Melted butter
- 2 large caper berries, sliced
- 4 ounces red pepper, cut into small strips
- 8 ounces micro greens
- 3 ounces piquillo pepper aioli (recipe follows)
- 4 ounces truffle crème fraîche (recipe follows)
- 4 sprigs watercress, for garnish
- 3 ounces mustard seeds, for garnish
- Flaky sea salt, for garnish
Remove fat from steak. Use ice water to chill bowl, then discard water.. Cut meat into 1/8-inch cubes, and place in chilled bowl. Toss with eggs, shallots, parsley, foie gras/duck fat and olive oil. With biscuit cutter or ring, mold meat mixture onto 2–4 plates. Refrigerate.
Remove brioche crust, and cut each slice into 3 pieces. Brush with melted butter. Fry for approximately 1 minute per side, until golden-brown.
Garnish steak tartare with caper berries, red pepper strips and micro greens. Dot piquillo pepper aioli on plate. Add dollop of truffle crème fraîche. Garnish with mustard seeds and watercress. Finish with sprinkle of sea salt, and serve with toast. Serves 2–4.
In chilled bowl, whisk 3 ounces truffle oil and 6 ounces crème fraîche until well combined. Refrigerate until ready to serve.
Heat oven to 350˚F. Drain 6 ounces pickled piquillo peppers. Roast on baking sheet until dry, approximately 10 minutes. Let cool. Blend with 4 ounces mayonnaise and 2 ounces fresh-squeezed lemon juice. Season to taste with salt and pepper.
Jonathan Pacheco, general manager of Bugsy & Meyer’s, recommends this luxurious Pinot Noir from Oregon’s Willamette Valley. “It radiates a bouquet of elderberry, sandalwood, leather and mushrooms,” he says. “This wine will enhance and complement the rich flavors of the dish.”