Steak De Burgo
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A seared fillet served in a bold garlic-herb- butter sauce. Originally served at Vic's Tally-Ho in Des Moines, Iowa. This is now a midwestern classic.
- Ready In:
- 1 teaspoon dried oregano
- 1⁄2 teaspoon garlic powder
- salt and pepper, to taste
- 4 center-cut filet mignon, about 1 inch thick, trimmed
- 1 tablespoon vegetable oil
- 2 garlic cloves, peeled and halved
- 1⁄4 cup white wine
- 5 tablespoons unsalted butter, cut into 5 pieces and chilled
- 1 tablespoon heavy cream
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 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.
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This recipe hails from DM, Iowa. Im old enough to have eaten at Vics. Ive eaten this recipe at many locations. Jesses Embers, Johnny and Kays, The Big Steer, The Latin King, Rubes..... etc. Although there are many recipes that try to imitate with sub par results i feel this one is as close to the original if not the real Vics Tally Ho recipe. The unfortunate thing is that the places that made the best versions simply arent open anymore. so the truth is that if you want a real DeBurgo these days you have to make it at home. I like to turn the garlic up on everything. That being said I believe this recipe to be authentic. This is an absolute classic recipe. Thanks for posting1Reply