Steak de Burgo

From Cook's Country | April​/May 2010

Why this recipe works:

We found thinner filets worked best in our Steak de Burgo recipe. They were cheaper and easier to cook through on the stovetop. For a great crust, we patted the steaks dry and heated vegetable oil in the skillet until just smoking. Some Steak de Burgo recipes used excessive amounts of garlic… read more

We found thinner filets worked best in our Steak de Burgo recipe. They were cheaper and easier to cook through on the stovetop. For a great crust, we patted the steaks dry and heated vegetable oil in the skillet until just smoking. Some Steak de Burgo recipes used excessive amounts of garlic and butter. We reduced the garlic to just a few cloves and opted to include butter by the tablespoon instead of the stick. Mincing garlic was a surefire way to get intense flavor from each clove. However, for this recipe we preferred the milder garlic taste we got from halved cloves.

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Serves 4

To ensure even cooking, avoid pieces from the tapered end of the tenderloin. Rib-eye or strip steak of similar thickness can be substituted (see instructions below).

Ingredients

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