Steak de Burgo
Steak de Burgo
Ingredients
2 beef tenderloin fillets (220g each)
salt and cracked black pepper, to season
1 tbsp tallow or peanut oil
80g butter, cold and chopped
6 cloves garlic
3 sprigs fresh thyme
60ml (¼ cup/2oz) dry white wine
½ tsp dried oregano
2 tbsp chopped fresh basil
mashed potato or crispy potatoes, steamed greens or salad, to serve
Method
Step 1: Prep and cook the beef
Pat dry your beef and season steaks well with salt.
Heat tallow in a heavy based frying pan over medium-high heat.
Place steaks carefully into your pan with the hot tallow and place a protein press on top. Turn steaks every 45 seconds, 4 times, to sear the outside of the fillets.
Remove protein press and continue to cook, flipping every 45 seconds until you reach your desired internal temperature of 5-6°C below medium rare (46°C – 52°C).
Add 20g of the butter, thyme and 3 crushed garlic cloves to the pan. Once the butter starts to foam, begin basting until your steaks reach the desired temperature.
Transfer to a tray to rest.
Step 2: Make the sauce
Reduce the heat to medium and discard the garlic and thyme from the pan.
Finely chop the remaining garlic, then add to the pan with the oregano and saute, moving frequently, for 30 seconds.
Deglaze pan with wine and cook for 30 seconds to reduce by half.
Turn the heat off and add the remaining butter, mix continuously until the sauce comes together. Check for seasoning, then add the torn basil.
Step 3: Finish and serve
Slice steaks to serve, then pour over a generous amount of sauce, with a side salad or steamed greens and crispy potatoes or mash.
source
I am going to try that butter sauce!!!
Iowa used to be a French Colony! Thats why our capital is Des Moines!
Iowa was a french colony, why is that surprising? Oh wait he's a chef…
As a French person, nothing is sounding French in this name. Steak is used in French but it's an English word.
I would eat though.
I wish I could prep and cook that fast.
I understand why many people remove the silver skin. However, some of us like it because we understand it is pure collagen.
IOWA!!!!!
When it comes from a town named Des Moines, I think the frenchness is expected
That's okay. We don't need to know what the ingredients are.
Ngl cooking beef is one of the only things Americans excel at.
Iwoa in my recollection was a part of the Louisiana Purchase of 1803, pribably why it's French
thicc burger patty
What part of the cow was that
it doesn't really sound french. It'd be written "De Bourgeault"
I just ate and this guy made me hungry.
That looks amazing!
Um that's just a steak
Steak du burgo sounds like a name an Aussie bloke gave to a dish to make it sound French.
That’s the least french name ever
Those outside the USA, how many of you, know what Iowa is, let alone WHERE it is?
This is basically "Burke Steak".😂
Huh, I’ve lived in Des Moines for 30 years and always heard it was an Italian name
Mate you mean Spanish! Literally is Spanish recipe brought to the USA after the civil war in Spain!
Were you trying to say it in an Iowa country way? Because it came out kiwi country 😂
Next try Rendang from malaysia 🙋
I don’t see what makes this any different than any other steak 🤔
This is cool. I'm American and didn't know that this was a thing.
When you break down a bigger cut of meat into smaller portions like that, what do you do with the cuts you don't want to cook right away? Do you vacuum seal and freeze them or is it better to plan on cooking all of it within a couple days once it's out of the original packaging?
👌👌
No slipknot bgm is crazy😢
[130] wow!
@andy_cooks do you have to use that annoying song??
Uh this dish is just generic "steak" with a butter thyme oregano and basil pan sauce… Every chef has made this at some point probably just out of boredom and lack of a predefined pan sauce
Surely the name is of Spanish / Portuguese / Latin origin though, right?