Steak de Burgo is a popular steak on restaurant menus in central Iowa. The steak is cook to preference and glazed with a rich wine-like sauce and aromatic seasonings.
How To Make Copycat Johnnie's Vets Club Steak de Burgo
Ingredients
- 2 pcs beef tenderloin steaks, at room temperature, 6 to 8 ounce each
- ¼ cup unsalted butter, melted
- 3 cloves garlic, thinly sliced
- 3 tbsp dried oregano, preferably fresh. chopped
- 3 tbsp basil, fresh, chopped
- 2 tbsp vegetable oil
- salt and ground black pepper, to season
To Serve:
- ¼ cup mixed vegetables
- ¼ cup mashed potatoes
Instructions
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Preheat your oven to 360 degrees F.
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Heat up your oil in a cast-iron skillet over medium heat.
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Season your steaks with salt and pepper evenly on all sides. Sear until all sides are nicely caramelized, roughly 5 minutes per side.
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Roast your steaks to your desired doneness, roughly another 5 minutes for medium. Set aside to rest.
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Using the same skillet, saute your garlic and herbs until translucent. Set aside to cool down to room temperature.
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In a bowl, combine your butter and cooled garlic and herbs. Fold until evenly incorporated.
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Adjust seasoning to taste with salt and pepper.
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Serve your garlic and herb butter together with your steaks, potatoes, and vegetables. Garnish with herbs of your choice.
Nutrition
- Sugar: 1g
- :
- Calcium: 148mg
- Calories: 273kcal
- Carbohydrates: 16g
- Cholesterol: 62mg
- Fat: 24g
- Fiber: 5g
- Iron: 3mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 1g
- Potassium: 262mg
- Protein: 3g
- Saturated Fat: 15g
- Sodium: 25mg
- Trans Fat: 1g
- Vitamin A: 2151IU
- Vitamin C: 11mg
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