Ingredients with Measurements:
- 4 (6 oz) beef tenderloin steaks
- 1/2 cup unsalted butter, divided
- 1/4 cup minced shallots
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special Equipment Needed:
- Large skillet
- Meat thermometer
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Season the steaks with salt and pepper on both sides.
3. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the steaks and cook for 3-4 minutes per side or until browned.
4. Transfer the skillet to the oven and cook for an additional 5-7 minutes or until the internal temperature reaches 135°F for medium-rare.
5. Remove the skillet from the oven and transfer the steaks to a plate. Tent with foil and let rest for 5-10 minutes.
6. In the same skillet over medium heat, melt 2 tablespoons of butter. Add the shallots and garlic and cook until softened, about 2-3 minutes.
7. Add the red wine and beef broth to the skillet and bring to a simmer. Cook until the liquid is reduced by half, about 5-7 minutes.
8. Add the heavy cream, Dijon mustard, Worcestershire sauce, and remaining butter to the skillet. Whisk until the sauce is smooth and creamy.
9. Season the sauce with salt and pepper to taste.
10. Serve the steaks with the creamy mustard sauce and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of steak: 135°F for medium-rare
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 570
Fat: 46g
Protein: 28g
Carbohydrates: 4g
Fiber: 0g
Sugar: 1g
Sodium: 310mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Dry red wine can be substituted with beef broth or chicken broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with yellow mustard or spicy brown mustard.
- Shallots can be substituted with minced onion.
Variations:
- Add sliced mushrooms to the sauce for a mushroom and steak de burgo.
- Use chicken instead of beef for a chicken de burgo.
- Add a pinch of cayenne pepper to the sauce for a spicy kick.
Tips and Tricks:
- Let the steaks rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Use unsalted butter to control the saltiness of the dish.
Storage Instructions:
Store any leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the steak in the oven at 350°F for 10-15 minutes or until heated through. Reheat the sauce in a saucepan over low heat, whisking occasionally, until heated through.
Presentation Ideas:
Serve the steak de burgo on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Garnish the steak with chopped fresh parsley for a pop of color.
Pairings:
Pair the steak de burgo with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting Advice:
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
- If the steak is overcooked, try cooking it for less time in the oven or reducing the oven temperature.
Food Safety Advice:
- Use a meat thermometer to ensure the steak is cooked to a safe internal temperature.
- Wash your hands and all surfaces and utensils that come into contact with raw meat to prevent cross-contamination.
Food History:
Steak de burgo is a classic dish from Des Moines, Iowa, named after the city's first mayor, Antoine de Burgo. It is typically made with beef tenderloin, butter, garlic, and red wine sauce.
Flavor Profiles:
This dish is rich and savory with a creamy mustard sauce that adds a tangy kick.
Serving Suggestions:
Serve the steak de burgo with a side salad or bread for a complete meal.
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