Ultimate Steak De Burgo Recipes

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STEAK DE BURGO



Steak De Burgo image

A seared fillet served in a bold garlic-herb- butter sauce. Originally served at Vic's Tally-Ho in Des Moines, Iowa. This is now a midwestern classic.

Provided by AbsurdBookNerd

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
4 center-cut filet mignon, about 1 inch thick, trimmed
1 tablespoon vegetable oil
2 garlic cloves, peeled and halved
1/4 cup white wine
5 tablespoons unsalted butter, cut into 5 pieces and chilled
1 tablespoon heavy cream
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped

Steps:

  • Combine dried oregano, garlic powder, 1/2 tsp salt, & 1/2 tsp pepper in a small bowl. Pat steaks dry with paper towels and rub evenly with oregano mixture. Heat oil in 12-inch skillet (I prefer cast iron) over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120-125 degrees (for medium-rare), 3-5 minutes per side. Transfer steaks to serving platter and tent loosely with foil.
  • Add garlic to now empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tbs, about 1 minute. Whisk in butter, cream, basil, and fresh oregano; cook for about 1 minute. Discard garlic. season with salt and pepper to taste, pour sauce over steaks, and serve.

Nutrition Facts : Calories 187.3, Fat 19.2, SaturatedFat 10.4, Cholesterol 43.3, Sodium 4.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 0.5

STEAK DE BURGO RECIPE - (3.8/5)



Steak de Burgo Recipe - (3.8/5) image

Provided by ruthg

Number Of Ingredients 11

Heat:
1 Tbsp unsalted butter
1 Tbsp. olive oil
4 beef tenderloin filets, patted dry and seasoned with salt and black pepper (4oz. each, 1-inch thick)
Add:
1 cup sliced button mushrooms
2 tsp minced fresh garlic
1/4 tsp each dried basil and oregano
Combine: 1/2 cup heavy cream
1/4 cup dry vermouth
Chopped fresh parsley

Steps:

  • Heat butter and oil in a sauté pan over medium-high heat until butter melts. Add filets; sauté until an instant-read thermometer registers 130° for medium-rare, 2 minutes per side; transfer to a plate and tent with foil. Add mushrooms to pan; sauté until browned, 3-4 minutes. Add garlic, basil, and oregano; cook 1 minute. Coimbine cream and vermouth and stir into pan; reduce by half, 2-3 minutes. Add filets (and accumulated juices) to pan to heat through; serve filets with sauce and garnish with parsley.

STEAK DE BURGO



Steak De Burgo image

Beef tenderloin in basil, butter and garlic sauce & topped with mushrooms-simple yet incredible! From BHG 2007.....

Provided by Meredith .F

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup butter, softened
3 tablespoons fresh basil, snipped
4 (4 ounce) beef tenderloin steaks
salt & freshly ground black pepper
1 tablespoon olive oil
3 garlic cloves, thinly sliced
2 cups fresh mushrooms, quartered (approx 6 oz)

Steps:

  • In a small bowl combine 3 Tbsp butter and 2 Tbsp basil; set aside. Sprinkle steaks with salt & pepper.
  • In a large skillet cook garlic in hot olive oil and remaining 1 Tbsp butter over med-low heat for 4-6 minutes or until garlic begins to brown, stirring occasionally. With a slotted spoon remove the garlic from the skillet. Increase heat to med-hi and add remaining 1 tbsp basil. Cook steaks in skillet, turning once. Allow 10-13 minutes for med-rare to med doneness. Transfer steaks to serving platter; top each with reserved butter & basil mixture.
  • Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks.

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  • Heat butter and oil in a sauté pan over medium-high until butter melts. Add filets; sauté until an instant-read thermometer registers 130° for medium-rare, 2 minutes per side; transfer to a plate and tent with foil.
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