Iowa's Steak de Burgo: Filet with Herb Cream Sauce

Last Updated on June 21, 2024 by Carne Diem

Protein:

Origin: North American, American Midwest

Method: Grill or Stovetop

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This Midwestern dish boasts juicy, tender steaks bathed in a rich and flavorful de burgo sauce with cream, butter, and fresh herbs.  It's a guaranteed crowd-pleaser, perfect for a special occasion or an elevated weeknight dinner.

Des Moines Magic: Steak De Burgo Recipe for a Restaurant-Quality Meal at Home

Steak de Burgo is a classic steak dish found on restaurant menus in Des Moines and across central Iowa.  Topped with a luscious herb cream sauce, this Midwestern steak recipe is simple but elegant.  You can re-create that fine-dining steak experience from the comfort of your own kitchen. Look no further than Steak De Burgo, a central Iowa treasure!

What is Steak de Burgo?

While the origins of Steak De Burgo are debated, there's no denying its deliciousness. The elegant steak dish emerged sometime in the 1950s. Two restaurants, Johnny & Kay's and Vic's Tally Ho, both claim to have invented it. The original recipes call for a butter or cream-based herb sauce to top the grilled steaks. This recipe captures the essence of this classic dish, using readily available ingredients to create a restaurant-worthy meal in your own home.

The beauty of Steak De Burgo lies in its creamy and buttery sauce with fresh herbs – a perfect complement to the savory steak. But don't be fooled by its simplicity! This sauce packs a complex flavor punch thanks to the combination of fresh herbs and garlic.

What You'll Need: Ingredients for Steak de Burgo

To make the steak de Burgo at home you will need just a handful of common ingredients.

• 4 beef tenderloin steaks:  Or substitute your favorite steak cut like KC strip or ribeye..
• ¼-1/2 teaspoon salt
• Freshly ground black pepper: To taste
• 6 tablespoons unsalted butter: Divided
• 2 garlic cloves: Minced.  We feel fresh is best, but you can substitute a tablespoon of garlic paste in a pinch.
• 2 Tablespoons sherry or white wine
• ¾ Cup Heavy Cream
• Fresh Herbs: 1 teaspoon chopped fresh oregano, 1 teaspoon fresh thyme leaves, and 1 tablespoon chopped fresh basil
• Beef or Steak Seasoning: optional

This steak de Burgo recipe can by cooked on your grill, but our favorite way to cook these steaks is in a heavy bottomed cast iron pan.  Then the crispy bits of steak and the juices from the steak can be incorporated into the cream and butter herb sauce.

How to Cook Steak de Burgo at Home

To make the homemade steak de Burgo, you just need to cook your steaks and then make the simple de Burgo sauce.  The entire process typically takes under 20 minutes.

Prep the Steaks 

Pat the steaks dry with paper towels.  If desired season both sides of the steaks with a little steak seasoning or just season with Kosher salt and pepper.  Use your favorite beef seasoning or try our Chicago steak seasoning or Ancho-Espresso steak rub for something a little different.  Cover the steaks with plastic wrap and let sit at room temperature while you prep the remaining ingredients. 

Prep the herb sauce:  

Prepare all of the ingredients for the deburgo sauce by finely chopping the fresh Italian herbs, mincing the fresh garlic, and pre-measuring the heavy cream and cooking sherry.

Sear the Steaks 

Heat a large skillet or cast-iron pan over medium-high heat. Melt ¼ cup butter in the pan, until melted and bubbly.  

Add the thyme and fresh oregano, stir, and then add the steaks to the pan. Sear the steaks for 2 minutes then flip.  Cook for an additional 2 minutes, then flip again.  Baste the steaks with the herb butter as they cook.

Cook the steaks to about 10-12 degrees below your desired finishing temp to allow for carryover. Transfer steaks to a plate or cutting board while you complete the sauce.

Craft the De Burgo Sauce

In the same skillet, deglaze the pan with the sherry, scraping up any browned bits from the bottom of the pan.  Reduce to medium heat then add the garlic. Cook for 2 minutes then stir in the heavy cream, remaining 2 tablespoons of butter, and fresh basil.  

Bring the cream and butter herb sauce to a low boil then reduce to a simmer. Continue to simmer, stirring occasionally, until the sauce has thickened.  This typically takes about 4-6 minutes.  Taste and season with an additional pinch of salt and pepper as desired.

Serving the Steak de Burgo

Place the filets on a plate and then spoon the homemade de Burgo sauce over the steaks.  Serve with your favorite steakhouse sides like steak fries, mashed potatoes, grilled veggies, or try one of our great sides that pair perfectly with steaks:

• Smoked Jalapeno Twice Baked Potatoes
• Smoked Au Gratin Potatoes
• German Kasespätzle with Bacon
• Peruvian Papas a la Huancaina
• Kansas City Style Cheesy Corn and Smoked Ham Bake
• Fried Mashed Potato Cakes with Herbes de Provence Butter
• Smoky Fire Roasted Tomato and Basil Soup

Cooking Tips and Tricks:

• Optimum Browning: A hot pan is key for achieving a beautiful sear on your steaks. Make sure your skillet is nice and hot before adding the steaks.
• Love Garlic? Adjust the amount of garlic to your preference. For a more intense garlic flavor, add an extra clove.
• Allow for carryover temp: Be sure to remove the steaks from the pan a little before the reach your desired temperature, as they will continue to cook about 10-12 degrees while resting.
• Leftovers? Steak De Burgo reheats beautifully. Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven for best results.

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