STEAK DE BURGO
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
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)
Provided by ruthg
Number Of Ingredients 11
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
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
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.
STEAK DE BURGO FOR TWO
Simple ingredients come together so nicely, this would impress anyone. Especially your sweetie on Valentine's Day. It's very good and easy! The toppings on this are really what makes this special. The mushrooms and shaved Parmesan cheese is so good but the fresh basil pulls it all together. Delish!
Provided by Amy H.
Categories Steaks and Chops
Time 15m
Number Of Ingredients 10
Steps:
- 1. Saute garlic, and mushrooms in 2 Tbsp butter in a large skillet until garlic is browned and mushrooms are tender; remove mushrooms and set aside.
- 2. Wipe pan clean and toast slices of French bread in pan.
- 3. Heat 2 Tbsp olive oil in a pan. While oil is heating, sprinkle both sides of steaks with salt and pepper. Add steak to skillet; cook over medium-high heat 4-5 minutes on each side or until desired degree of doneness.
- 4. In last few seconds of cooking add the remaining Tbsp of butter to the pan and melt; spoon over steak.
- 5. To serve, place steak on bread; top each serving with a mushroom and sprinkle with sliced basil and shaved parmesan. Spoon pan drippings over steak. Yield: 2 servings.
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