STEAK DE BURGO
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
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
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