Ultimate Steak de Burgo Recipe
Ultimate Steak de Burgo Recipe photo by Taste of Home
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Ultimate Steak de Burgo Recipe

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When asked why Midwesterners prepare their beef well-done, President Truman responded that "only coyotes and predatory animals eat raw beef." Regardless of how you cook your steak, you'll love this traditional beef entree seasoned with butter, herbs and garlic. Serve it with French onion soup and a green salad to round out the meal.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 garlic clove, minced
  • 3/4 teaspoon salt, divided
  • 4 beef tenderloin steaks (1-inch thick and 4 ounces each)
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 cup butter, cubed
  • 1/2 cup half-and-half cream
  • 2 tablespoons sweet white wine
  • 1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
  • 1/2 teaspoon minced fresh basil or 1/8 teaspoon dried basil

Nutritional Facts

1 steak with 1/4 cup sauce: 440 calories, 36g fat (21g saturated fat), 133mg cholesterol, 663mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 25g protein.


  1. Place garlic on a cutting board; sprinkle with 1/4 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. Sprinkle steaks with pepper and remaining salt.
  2. In a large skillet, heat 1 tablespoon butter over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from pan; keep warm.
  3. In same skillet, melt 1/2 cup butter over medium heat. Whisk in garlic paste, cream and wine; heat through. Serve over steaks; sprinkle with herbs. Yield: 4 servings.
Originally published as Ultimate Steak de Burgo in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p170

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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