Steak de Burgo

Steak de Burgo is a traditional beef dish originating from Des Moines, Iowa. Invented in the 1950s at Vic's Tally-Ho or at Johnny & Kay's, the dish consists of beef tenderloin that's served with butter-based or cream-based sauce. Both sauces contain generous amounts of Italian herbs and garlic. Apart from butter or cream (or both), the sauce usually includes herbs such as basil, oregano, and thyme. The steak is browned on both sides and removed from the pan. The skillet is often deglazed with white wine and the sauce is then prepared in the same skillet. Once thickened and reduced, the sauce is spooned over the steaks and served. It's recommended to accompany the steak with a fresh green salad on the side.