I’d never heard of Steak de Burgo before I opened Cook’s Country, but a recipe that has a sauce with garlic, butter and fresh herbs can’t be bad so I figured it would make a great dinner for us tonight. What helped even more is that I was able to find some nice New York strips on sale and the magazine gave directions on how to make “fake” filet mignons with them, which I did.
The steaks are coated with a spice rub and then seared in a pan with a bit of oil. The first side cooked perfectly, but when I flipped the steak, there wasn’t enough oil left to get the same golden crust and it left more of a burned crust at the bottom of the pan then a brown crust on the steak. That was a bummer, but nothing unsurmountable.
The picture of the sauce in the magazine is a beautiful, yellow-tinted creamy thing with beautiful bits of green herbs floating in it. Even though I did use fresh herbs and was careful to just cook them a minute as requested, my herbs are non-existent and there is no creaminess to be found. It just looks like foamy butter to me. Maybe the heat needed to be turned down after searing the steaks and before making the sauce. The directions didn’t say to, but something went wrong.
Even so, our family sat down with high expectations and weren’t disappointed. The spice rub is very tasty (maybe a bit too salty) and even our daughter, who is sensitive to “hot” spices had no problem with the amount of pepper on each. The sauce was a bit greasy but worked well with the lean cut of beef, as it was supposed to.
I liked the idea of using halved garlic cloves in the sauce and then throwing them out. The flavor infused into the sauce but didn’t overpower the rest of the herbs. Great idea. Great dish. I just wish I’d been able to make a creamy sauce instead of buttery one. Maybe next time.
Steak de Burgo
from Cook’s Country Magazine, April/May 2010
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper
4 center-cut tenderloin steaks, about 1-inch thick
1 tablespoon vegetable oil
2 garlic cloves, peeled and halved
1/4 cup white wine
5 tablespoons unsalted cold butter, cut into pieces
1 tablespoon heavy cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
Combine dried oregano, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat steaks dry with paper towels and rub all over with oregano mixture.
Heat oil in large skillet over medium high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium rare, 3-5 minutes per side. Transfer to serving platter and tent with foil.
Add garlic cloves to empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tablespoon, about 1 minute. Whisk in butter, cream, basil and fresh oregano and cook about 1 minute. Discard garlic. Season with salt and pepper. Pour sauce over meat. Serve.