Steak de Burgo
Topping a tender beef fillet with a buttery, garlicky herb sauce sounds easy. So why are the flavors in this Iowa restaurant favorite often so out of whack?
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 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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