Recipe: Steak Deburgo and Club Steak de Burgo recipes / not Mondo's

STEAK DEBURGO (THUNDER BAY GRILLE)
08/20/1997

2 (4 oz.) beef tenderloin medallions
1 tablespoon butter
1 1/2 teaspoon fresh garlic
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon fresh parsley
1 oz. dry white wine (cooking wine)
8 oz. heavy cream
1/4 cup grated parmesan cheese
8 oz. cooked pasta fettucini

Saute beef medallions to order (about 2 minutes on each side for medium rare). Remove beef to warm platter. Add fresh garlic, parsley, oregano, basil to pan. Deglaze pan with white wine. Add heavy cream and fresh parmesan cheese. Reduce sauce till creamy consisteancy. Add pasta and toss. Serve beef medallions over pasta and garnish with chopped parsley and coarse black pepper (optional).

Steak De Burgo
Steak de Burgo is a popular steak on restaurant menus in central Iowa. We're not certain where the recipe originated; there seem to be different versions, so we're including several.

Steak options: all the recipes we have found use a beef tenderloin steak. You could also use either a beef top loin steak, beef rib eye steak, or beef top blade steaks.

Club Steak de Burgo
(as given in the Des Moines Register's Datebook)
Source: This Steak de Burgo version was provided by The Broiler, a restaurant in Ames.

2 beef tenderloin steaks (4-1/2 ounce each)
2 ounces butter, melted
2 ounces half-and-half
1/4 teaspoon garlic paste
1/8 teaspoon oregano
1/8 teaspoon sweet basil
1/2 ounce sauterne wine

Cook steaks to desired doneness over medium heat in 6-inch cast iron skillet. (3/4-inch steaks take 7 to 9 minutes total cooking time for medium-rare to medium doneness; 1-inch steaks take 10 to 13 minutes total cooking time for medium-rare to medium doneness.)

While steaks are cooking, combine garlic paste, butter and half-and-half. When steaks are cooked to preference, shut off burner. Pour butter mixture over meat. Sprinkle oregano and sweet basil over top of steaks and add wine. Serve immediately. Makes 2 servings.