Iowa's Famous Steak de Burgo with Garlic-Herb Sauce
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
648 kcal
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Course
Main Course
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Cuisine
American
Iowa's Famous Steak de Burgo with Garlic-Herb Sauce
Description
This recipe for Iowa's Famous Steak de Burgo showcases beef tenderloin or filet mignon steaks pan-seared in butter infused with fresh oregano and thyme. The steaks are basted repeatedly with the herbed butter during cooking to develop a rich flavor and juicy texture.
After cooking, the pan is deglazed with sherry or white wine, and minced garlic is added before stirring in heavy cream and remaining butter. The sauce then simmers with fresh basil until reduced and thickened, creating a creamy, aromatic complement to the steaks.
The dish can be served simply with salt and pepper to taste. The creamy garlic-herb sauce adds an elegant layer of flavor enhancing the tender, buttery steak. This combination is well suited for a hearty dinner where the sauce brings richness and herbaceous notes to the beef.
Ingredients
- 4 beef tenderloin steak or filet mignon
- 2 Tablespoons beef seasoning optional, or steak seasoning
- 6 Tablespoons butter divided
- 1 Tablespoon basil fresh
- 1 teaspoon oregano fresh
- 1 teaspoon thyme fresh
- 2 Tablespoons sherry or white wine
- 2 garlic minced, cloves
- ¾ Cup heavy cream
- salt to taste
- black pepper to taste
Instructions
- Pat the steaks dry and, if desired, dust with some steak seasoning or beef rub.
- Preheat a cast iron pan or heavy bottomed skillet over medium-high heat. Add ¼ cup of the butter.
- Once the butter is melted and bubbly, add the oregano, and the fresh thyme leaves. Stir then add the steaks. Cook the steaks for about 2 minutes then flip. Cook for 2 more minutes then flip again. Continue to cook and flip the steaks about every 1-2 minutes, basting the steaks with the herb butter.
- Remove the steaks from the heat at about 10-12 degrees below your desired finishing temp. Cover the steaks with foil while you finish the sauce.
- Deglaze the pan with the sherry or white wine, scraping up all of the browned bits. Add the minced fresh garlic and cook for 2 minutes.
- Add in the heavy cream and butter and bring to a brief low boil then reduce to a simmer. Stir in the basil and simmer until thickened and reduced, about 4-6 minutes.
- Taste the sauce and add salt and black pepper to taste.
- Plate the steaks and top with the garlic-herb de burgo sauce. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 4g | 1% |
| Protein | 52g | 104% |
| Fat | 47g | 72% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 240mg | 80% |
| Sodium | 272mg | 11% |
| Potassium | 878mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1292IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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