Steak de Burgo
Appears in Cook's Country April/May 2010
Topping a tender beef fillet with a buttery, garlicky herb sauce sounds easy. So why are the flavors in this Iowa restaurant favorite often so out of whack?
WHY THIS RECIPE WORKS
We found thinner filets worked best in our Steak de Burgo recipe. They were cheaper and easier to cook through on the stovetop. For a great crust, we patted the steaks dry and heated vegetable oil in the skillet until just smoking. Some Ste...