Steak De Burgo Recipes

ULTIMATE STEAK DE BURGO

Ultimate Steak de Burgo image

When asked why Midwesterners prepare their beef well-done, President Truman responded that "only coyotes and predatory animals eat raw beef." Regardless of how you cook your steak, you'll love this traditional beef entree seasoned with butter, herbs and garlic. Serve it with French onion soup and a green salad to round out the meal.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
3/4 teaspoon salt, divided
4 beef tenderloin steaks (1-inch thick and 4 ounces each)
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup butter, cubed
1/2 cup half-and-half cream
2 tablespoons sweet white wine
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
1/2 teaspoon minced fresh basil or 1/8 teaspoon dried basil

Steps:

Place garlic on a cutting board; sprinkle with 1/4 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. Sprinkle steaks with pepper and remaining salt. , In a large skillet, heat 1 tablespoon butter over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same skillet, melt 1/2 cup butter over medium heat. Whisk in garlic paste, cream and wine; heat through. Serve over steaks; sprinkle with herbs.

Nutrition Facts : Calories 440 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 663mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.

STEAK DE BURGO

Steak De Burgo image

A seared fillet served in a bold garlic-herb- butter sauce. Originally served at Vic's Tally-Ho in Des Moines, Iowa. This is now a midwestern classic.

Provided by AbsurdBookNerd

Categories Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
4 center-cut filet mignon, about 1 inch thick, trimmed
1 tablespoon vegetable oil
2 garlic cloves, peeled and halved
1/4 cup white wine
5 tablespoons unsalted butter, cut into 5 pieces and chilled
1 tablespoon heavy cream
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped

Steps:

Combine dried oregano, garlic powder, 1/2 tsp salt, & 1/2 tsp pepper in a small bowl. Pat steaks dry with paper towels and rub evenly with oregano mixture. Heat oil in 12-inch skillet (I prefer cast iron) over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120-125 degrees (for medium-rare), 3-5 minutes per side. Transfer steaks to serving platter and tent loosely with foil.
Add garlic to now empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tbs, about 1 minute. Whisk in butter, cream, basil, and fresh oregano; cook for about 1 minute. Discard garlic. season with salt and pepper to taste, pour sauce over steaks, and serve.

Nutrition Facts : Calories 187.3, Fat 19.2, SaturatedFat 10.4, Cholesterol 43.3, Sodium 4.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 0.5

STEAK DE BURGO

Steak De Burgo image

Beef tenderloin in basil, butter and garlic sauce & topped with mushrooms-simple yet incredible! From BHG 2007.....

Provided by Meredith .F

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup butter, softened
3 tablespoons fresh basil, snipped
4 (4 ounce) beef tenderloin steaks
salt & freshly ground black pepper
1 tablespoon olive oil
3 garlic cloves, thinly sliced
2 cups fresh mushrooms, quartered (approx 6 oz)

Steps:

In a small bowl combine 3 Tbsp butter and 2 Tbsp basil; set aside. Sprinkle steaks with salt & pepper.
In a large skillet cook garlic in hot olive oil and remaining 1 Tbsp butter over med-low heat for 4-6 minutes or until garlic begins to brown, stirring occasionally. With a slotted spoon remove the garlic from the skillet. Increase heat to med-hi and add remaining 1 tbsp basil. Cook steaks in skillet, turning once. Allow 10-13 minutes for med-rare to med doneness. Transfer steaks to serving platter; top each with reserved butter & basil mixture.
Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks.

STEAK DE BURGO RECIPE - (3.8/5)

Steak de Burgo Recipe - (3.8/5) image

Provided by ruthg

Number Of Ingredients 11

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

Steps:

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.

STEAK DE BURGO

Steak de Burgo image

Categories Beef Garlic Quick & Easy Backyard BBQ Basil Steak Summer Grill/Barbecue Oregano Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup (1 stick) unsalted butter
6 large garlic cloves, thinly sliced
4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil

Steps:

Melt butter in heavy small saucepan over medium heat. Remove from heat. Add garlic. Season to taste with salt and pepper. Let garlic butter stand 2 hours at room temperature.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Place pan of garlic butter at edge of grill to rewarm.
Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and serve.

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