Ingredients with Measurements:
- 4 (8-ounce) beef tenderloin steaks
- 1/2 cup unsalted butter, divided
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1/4 cup chopped shallots
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season steaks with salt and pepper.
3. In a large skillet, melt 1/4 cup of butter over medium-high heat.
4. Add steaks to the skillet and cook for 3-4 minutes on each side until browned.
5. 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.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
7. In the same skillet, melt the remaining 1/4 cup of butter over medium heat.
8. Add shallots and garlic and cook for 1-2 minutes until softened.
9. Add red wine and beef broth to the skillet and stir to combine.
10. Bring the mixture to a boil and cook for 5-7 minutes until the sauce has thickened.
11. Stir in parsley and season with salt and pepper to taste.
12. Serve the steaks with the red wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of steak: 135°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories: 570
Fat: 44g
Protein: 32g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 490mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin or ribeye steaks.
- Shallots can be substituted with onions.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add mushrooms to the red wine sauce for a richer flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add a splash of cream to the sauce for a creamier texture.
Tips and tricks:
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Make sure the skillet is hot before adding the steaks to ensure a nice sear.
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 medium heat until heated through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or roasted vegetables. Drizzle the red wine sauce over the top of the steak.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes until it has thickened to your desired consistency.
Food safety advice:
Make sure the internal temperature of the steak reaches 135°F for medium-rare to ensure it is safe to eat.
Food history:
Steak de Burgo is a classic Midwestern dish that originated in Des Moines, Iowa in the 1940s. It is named after the chef who created it, Johnny de Burgo.
Flavor profiles:
The steak is tender and juicy with a rich, buttery flavor. The red wine sauce is savory and slightly sweet with a hint of garlic and shallots.
Serving suggestions:
Serve the steak with a side of mashed potatoes and roasted vegetables for a hearty and satisfying meal.
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Taste: Savory, Rich, Tangy, Umami, Herbaceous