Steak de Burgo

Name: Steak de Burgo
Yield: Serves 4
Cuisine: US & Canada, American, Midwest
Ingredients: 1 teaspoon, dried oregano; 1/2 teaspoon, garlic powder; , Salt and pepper; 4 , center-cut tenderloin steaks, about 1 inch thick (see note); 1 tablespoon, vegetable oil; 2 cloves, garlic cloves, peeled and halved; 1/4 cup, white wine; 5 tablespoons, cold unsalted butter, cut into pieces; 1 tablespoon, heavy cream; 1 tablespoon, chopped fresh basil; 1 tablespoon, chopped fresh oregano

2 comments

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?

SERVES4

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...

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