Ingredients with Measurements:
- 4 beef tenderloin steaks (6-8 oz each)
- 1/2 cup unsalted butter
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onion
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup heavy cream
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the steaks with salt, pepper, paprika, and cayenne pepper.
3. Heat a large skillet over high heat and add 2 tbsp of butter. Sear the steaks for 2-3 minutes on each side until browned.
4. Transfer the steaks to a baking dish and cover with aluminum foil. Bake in the preheated oven for 10-12 minutes for medium-rare doneness.
5. Meanwhile, in the same skillet, melt the remaining butter over medium heat. Add the garlic and cook for 1 minute.
6. Add the white wine, parsley, green onion, salt, and black pepper. Cook for 2-3 minutes until the sauce is reduced by half.
7. Stir in the heavy cream and cook for another minute until the sauce thickens.
8. Remove the steaks from the oven and pour the sauce over them.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
4 servings
Nutritional information:
Calories: 570
Fat: 47g
Saturated Fat: 28g
Cholesterol: 200mg
Sodium: 490mg
Carbohydrates: 3g
Protein: 30g
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin or ribeye steaks.
- Dry white wine can be substituted with chicken or beef broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add mushrooms to the sauce for a richer flavor.
- Use different herbs such as thyme or rosemary instead of parsley.
- Add a splash of Worcestershire sauce for a tangy flavor.
Tips and tricks:
- Make sure to let the steaks rest for a few minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to check the internal temperature of the steaks. Medium-rare is 135°F, medium is 145°F, and well-done is 160°F.
- For a crispier crust, broil the steaks for 1-2 minutes after baking.
Storage instructions:
Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or roasted vegetables. Garnish with chopped parsley or green onion.
Garnishes:
Chopped parsley or green onion.
Pairings:
Serve with a side salad and a glass of red wine.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the steak is overcooked, reduce the baking time or lower the oven temperature.
Food safety advice:
- Make sure to cook the steak to the recommended internal temperature to avoid foodborne illness.
- Use a separate cutting board and utensils for raw meat to avoid cross-contamination.
Food history:
Steak de Burgo is a classic dish from Des Moines, Iowa, named after the Burgo family who owned a restaurant in the city in the early 1900s. The dish consists of beef tenderloin steaks topped with a rich sauce made with butter, garlic, and herbs.
Flavor profiles:
The steak is tender and juicy with a spicy crust, while the sauce is rich and creamy with a garlicky and herby flavor.
Serving suggestions:
Serve hot with a side salad and a glass of red wine.
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