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
- 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)
- 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
Adapted from epicurious.com
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.