Steak De Burgo

Name: Steak De Burgo
Ingredients: 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; salt and pepper, to taste; 4 center-cut filet mignon, about 1 inch thick, trimmed; 1 tablespoon vegetable oil; 2 garlic cloves, peeled and halved; 1/4 cup white wine; 5 tablespoons unsalted butter, cut into 5 pieces and chilled; 1 tablespoon heavy cream; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh oregano, chopped

11 ingredients

2 steps

Ingredients

1 teaspoon dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
4 center-cut filet mignon, about 1 inch thick, trimmed
1 tablespoon vegetable oil
2 garlic cloves, peeled and halved
1/4 cup white wine
5 tablespoons unsalted butter, cut into 5 pieces and chilled
1 tablespoon heavy cream
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped

Directions

1

Combine dried oregano, garlic powder, 1/2 tsp salt, & 1/2 tsp pepper in a small bowl. Pat steaks dry with paper towels and rub evenly with oregano mixture. Heat oil in 12-inch skillet (I prefer cast iron) over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120-125 degrees (for medium-rare), 3-5 minutes per side. Transfer steaks to serving platter and tent loosely with foil.
2

Add garlic to now empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tbs, about 1 minute. Whisk in butter, cream, basil, and fresh oregano; cook for about 1 minute. Discard garlic. season with salt and pepper to taste, pour sauce over steaks, and serve.