Iowa's Famous Steak de Burgo with Garlic-Herb Sauce
Topped with a rich and creamy garlic herb sauce, these pan seared beef tenderloin steaks are a staple of Des Moines, Iowa. This elegant steak dish can be prepared in your home kitchen for a simple but elegant dinner.
Equipment
- 1 Heavy bottomed or cast-iron skillet
Ingredients
- 4 Beef Tenderloin Steaks or filet mignon
- 2 Tablespoons Beef or Steak Seasoning optional
- 6 Tablespoons Butter divided
- 1 Tablespoon Fresh Basil
- 1 teaspoon Fresh Oregano
- 1 teaspoon Fresh Thyme
- 2 Tablespoons Sherry or White Wine
- 2 Garlic Cloves minced
- ¾ Cup Heavy Cream
- Salt and 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
Calories: 648kcalCarbohydrates: 4gProtein: 52gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 240mgSodium: 272mgPotassium: 878mgFiber: 1gSugar: 1gVitamin A: 1292IUVitamin C: 2mgCalcium: 118mgIron: 5mg
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