Steak de Burgo
This really is a simple, filling meal and can be paired with a light red wine or rose for a perfect weeknight meal for two.
Servings 2 servings
Calories 744kcal
Ingredients
- FOR THE MEAT...
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 cup sliced button mushrooms
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 cup heavy cream
- 1/4 cup dry vermouth
- chopped fresh parsley for garnish
- FOR THE POTATOES...
- 1/2 cup sliced scallions
- 3 Tablespoons of sour cream
- 2 Tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Using a 10" skillet, heat the butter and oil over medium-high heat until butter melts.
- Add steaks. Saute until internal temperature reads 130ยบ. This should only take no more than 3-minutes per side.
- Make sure you under-cook the meat at this point.
- DO NOT COOK IT TO SERVING TEMPERATURE.
- Transfer meat to a plate and tent with foil.
- Add mushrooms to skillet; saute until browned, 3-4 minutes.
- Add garlic, basil and oregano; stir together and cook until garlic is fragrant, 40-60 seconds.
- Combine the cream and vermouth in a cup.
- Stir into skillet with mushrooms.
- Turn down the heat to medium, and reduce mixture by half.
- Add meat and accumulated juices to the pan.
- Cook until meat reaches desired doneness.
- Serve steaks with the sauce.
- FOR THE POTATOES:After cooking potatoes till done - a fork enters the potatoes easily; drain in colander.
- Return drained potatoes to hot pot; cover and cook for 1-2 minutes, removing any remaining moisture.
- Remove from heat.
- Stir in scallions, sour cream, butter and mustard.
- Smash potatoes using a potato masher to reach desired consistency.
- Season with salt and pepper.