Steak De Burgo Recipes

ULTIMATE STEAK DE BURGO

Steps:

• Place garlic on a cutting board; sprinkle with 1/4 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. Sprinkle steaks with pepper and remaining salt. , In a large skillet, heat 1 tablespoon butter over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same skillet, melt 1/2 cup butter over medium heat. Whisk in garlic paste, cream and wine; heat through. Serve over steaks; sprinkle with herbs.

STEAK DE BURGO FOR TWO

Steps:

• 1. Saute garlic, and mushrooms in 2 Tbsp butter in a large skillet until garlic is browned and mushrooms are tender; remove mushrooms and set aside.
• 2. Wipe pan clean and toast slices of French bread in pan.
• 3. Heat 2 Tbsp olive oil in a pan. While oil is heating, sprinkle both sides of steaks with salt and pepper. Add steak to skillet; cook over medium-high heat 4-5 minutes on each side or until desired degree of doneness.
• 4. In last few seconds of cooking add the remaining Tbsp of butter to the pan and melt; spoon over steak.
• 5. To serve, place steak on bread; top each serving with a mushroom and sprinkle with sliced basil and shaved parmesan. Spoon pan drippings over steak. Yield: 2 servings.

STEAK DE BURGO

Steps:

• In a small bowl combine 3 Tbsp butter and 2 Tbsp basil; set aside. Sprinkle steaks with salt & pepper.
• In a large skillet cook garlic in hot olive oil and remaining 1 Tbsp butter over med-low heat for 4-6 minutes or until garlic begins to brown, stirring occasionally. With a slotted spoon remove the garlic from the skillet. Increase heat to med-hi and add remaining 1 tbsp basil. Cook steaks in skillet, turning once. Allow 10-13 minutes for med-rare to med doneness. Transfer steaks to serving platter; top each with reserved butter & basil mixture.
• Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks.

STEAK DE BURGO

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.

STEAK DE BURGO

Steps:

• Melt butter in heavy small saucepan over medium heat. Remove from heat. Add garlic. Season to taste with salt and pepper. Let garlic butter stand 2 hours at room temperature.
• Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Place pan of garlic butter at edge of grill to rewarm.
• Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and serve.

STEAK DE BURGO RECIPE - (3.8/5)

Steps:

• Heat butter and oil in a sauté pan over medium-high heat until butter melts. Add filets; sauté until an instant-read thermometer registers 130° for medium-rare, 2 minutes per side; transfer to a plate and tent with foil. Add mushrooms to pan; sauté until browned, 3-4 minutes. Add garlic, basil, and oregano; cook 1 minute. Coimbine cream and vermouth and stir into pan; reduce by half, 2-3 minutes. Add filets (and accumulated juices) to pan to heat through; serve filets with sauce and garnish with parsley.

STEAK DE BURGO FROM JESSE'S EMBERS RESTAURANT

Steps:

• Sear the beef tenderloins in a skillet. In another pan, mix the unsalted butter, half & half, and fresh garlic. A minute before the sauce comes to a simmer, add a couple pinches of oregano and basil, then add a touch of white wine. Drain the leftover juices from the steak and pour the sauce into the same pan as the tenderloins. Serve in a deep dish or bowl.