Steak de Burgo

Steak de Burgo is a rich, indulgent dish of beef tenderloin in a creamy mushroom and garlic sauce. This classic restaurant recipe originated in Des Moines, Iowa, circa 1939. Makes 2 servings Total Time; 20 minutes Per Serving: 623 cal; 43g total fat (21g sat); 217mg chol; 140mg sodium; 8g carb; 0g fiber; 47g protein

Photo by Ruth G.
Adapted from epicurious.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from epicurious.com

Ingredients

  • 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

Directions

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.

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