Steak de Burgo was created in Des Moines, Iowa around 1939.
Just another name for steak and potatoes, this rich dish is traditionally made with a good cut of beef tenderloin, covered in a creamy mushroom sauce.
Because it is so easy and quick to make, I thought it would be a perfect recipe for just two people, but ingredient portions could be increased to serve more.
As an accompaniment, my mashed potatoes were made using russets. Yukon Gold would produce a more creamy, buttery textured dish; however Russets was what I had on hand.
Regardless if you use Russets or Yukon Gold, the additional ingredients are the same. Scallions, sour cream, butter, and Dijon mustard are staples in most family refrigerators, for this easy weeknight meal.
Before preparing your ingredients and steak, I suggest you go ahead and cut your potatoes into 1-inch chunks, throw them in a pot, cover with water and start to cook.
Once potatoes come to a boil, simmer until you are ready to use them. I cooked two large Russet potatoes for two people.
If using Yukon Gold or red-skinned potatoes, you will need about 12-16 ounces, cubed.
I purchased the largest filet Mignon steak I could find at my local butcher. It weighed just under one pound.
About 20-30 minutes before cooking, I removed the steak from the refrigerator.
It is important to let beef acclimate to room temperature for quick cooking methods.
Link to another article I wrote about this acclimating method