Steak de Burgo
Steak de Burgo is a popular dish in the Des Moines area, but not well known in other areas. Des Moines has a large and proud Italian population and a variety of excellent Italian restaurants. Steak de Burgo was developed at either Vic’s Tally-Ho or at Johnny & Kay’s Restaurant in the 1940’s – neither restaurant is with us anymore, but their famous dish lives on at every good Italian restaurant or steak house in town.
The key to Steak de Burgo is the garlic sauce, either butter based or cream based, that is used to top each portion. Steak de Burgo is traditionally made with Filet Mignon or Beef Tenderloin – I like to use the Shoulder Petite Tender which is not quiet as tender as Tenderloin, but has a fuller, beefier flavor and costs significantly less than the Tenderloin.
Steak de Burgo
Ingredients
- 1 stick butter
- 6 large garlic cloves, chopped
- 1 6- to 8-ounce beef steak per person (Beef Tenderloin or Filet Mignon is traditional; I like to use Shoulder Petite Tenders)
- Kosher salt
- Cracked Black Pepper
- ¼ cup chopped fresh oregano (1 Tbsp dried)
- ¼ cup chopped fresh basil (1 Tbsp dried)
- ½ cup wine
- 1 cup heavy cream
Instructions
- Melt the butter in a heavy skillet over medium heat.
- Add the garlic and cook until the garlic just starts to take on some color.
- Let the garlic butter stand at least 2 hours at room temperature.
- Rub the steaks with olive oil, and then season with kosher salt & cracked black pepper. Let stand at least 2 hours in the refrigerator.
- Preheat your oven to 350.
- Heat the skillet over medium-high heat. We want it to be hot enough to sear the steaks, but not so hot to burn the garlic.
- Sear the steaks 2-3 minutes on each side.
- Transfer the steaks to a baking dish and bake in the oven until they reach 145 degrees (medium rare) or your desired doneness.
- Deglaze the skillet with the wine.
- Add the basil and oregano and simmer for 5 minutes.
- Add the cream to the skillet; stir and simmer until thickened. If the sauce is overcooked, the cream and butter will separate – it will taste fine but it may not look as nice.
- Taste and adjust for salt and pepper.
- Spoon the sauce over the steaks and serve with fresh bread and a crisp salad.