Our Steak De Burgo Recipe Showcases The Best Of The Midwest
Prep Time:
5 minutes
Cook Time:
12 minutes
Servings:
2 Serving
Ingredients
  • 2 tenderloin steaks, roughly 1-inch thick
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 2 garlic cloves, lightly crushed
  • 6 stalks fresh thyme
  • ¼ cup white wine
  • 2 tablespoons butter
  • 1 clove garlic, crushed
  • ⅓ cup heavy cream
  • Salt and pepper, to taste
  • ¼ teaspoon dried oregano
  • ½ teaspoon fresh thyme, finely chopped
  • 2 teaspoons fresh basil, finely chopped
Directions
  1. Heat a heavy cast iron pan over high heat.
  2. Pat the steaks dry with paper towels.
  3. Massage a little olive oil into the steaks and season well with salt and pepper.
  4. Add the steaks to the hot pan and sear for 3 minutes on one side.
  5. Flip the steaks over and continue to cook for another 2 to 3 minutes.
  6. Once the steaks have been flipped, add a knob of butter to the pan along with 2 lightly crushed garlic cloves and 6 stalks of fresh thyme.
  7. Baste the steak regularly with the pan juices.
  8. Once the inner steak temperature reads at 125 F, remove from the pan and allow the steak to rest covered loosely in foil. Discard the herbs and garlic cloves from the pan.
  9. Begin the sauce: Reduce the heat to medium and deglaze the pan with the white wine for 2 to 3 minutes.
  10. Add the butter, garlic, cream, salt, and pepper.
  11. Stir to combine and cook for 3 minutes.
  12. Stir in the oregano, thyme, and basil, and cook for another minute.
  13. Serve the steaks immediately, topped with the sauce.