Name: Copycat Johnnie’s Vets Club Steak de Burgo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 pcs beef tenderloin steaks; ¼ cup unsalted butter; 3 cloves garlic; 3 tbsp dried oregano; 3 tbsp basil; 2 tbsp vegetable oil; salt and ground black pepper; ¼ cup mixed vegetables; ¼ cup mashed potatoes

Copycat Johnnie’s Vets Club Steak de Burgo Recipe

Cyrillus Canales Modified: November 12, 2023

Photos of Copycat Johnnie’s Vets Club Steak de Burgo Recipe

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

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Serves:

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

Preheat your oven to 360 degrees F.
Heat up your oil in a cast-iron skillet over medium heat.
Season your steaks with salt and pepper evenly on all sides. Sear until all sides are nicely caramelized, roughly 5 minutes per side.
Roast your steaks to your desired doneness, roughly another 5 minutes for medium. Set aside to rest.
Using the same skillet, saute your garlic and herbs until translucent. Set aside to cool down to room temperature.
In a bowl, combine your butter and cooled garlic and herbs. Fold until evenly incorporated.
Adjust seasoning to taste with salt and pepper.
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

Nutrition Disclaimer

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