Steak Deburgo

Beef tenderloin, cooked medium rare, 
with roasted garlic, thyme, basil and oregano
 in a cream sauce. Served with asparagus.

Johnny's Italian Steakhouse Copycat Recipe

Serves 4

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

Sear the meat:  Combine dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Pat steaks dry with paper towels and season with oregano mixture. Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium-rare, 4 to 6 minutes per side. Transfer to platter and tent with foil.

Make the sauce:  Pour off excess fat from skillet. Reduce heat to low, add wine and garlic and simmer, scraping up any browned bits, until reduced to about 1 tablespoon, about 1 minute. Whisk in butter, heavy cream, fresh basil, and oregano, and simmer about 1 minute. Return steaks along with any juices to the pan, turning to coat. Serve.

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