Steak De Burgo for Two

Amy Herald


I absolutely love Steak De Burgo! We don't have it very often because of the cost of tenderloin steaks. I also like to use Delmonico steaks for this. This is an elegant dish which is still quite simple to make!

pinch tips: How to Use a Meat Thermometer





5 Min


10 Min


Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Simple ingredients come together so nicely, this would impress anyone. Especially your sweetie on Valentine's Day. It's very good and easy! The toppings on this are really what makes this special. The mushrooms and shaved Parmesan cheese is so good but the fresh basil pulls it all together. Delish!


1 clove
garlic, minced
8 oz
sliced mushrooms
3 Tbsp
2 Tbsp
olive oil
(1-1/2 - 2 inch) thick tenderloin steaks
salt to taste
pepper to taste
thick slices of French bread, lightley toasted
1 Tbsp
shaved Parmesan cheese
2 Tbsp
fresh basil, sliced very thinly

Directions Step-By-Step

Saute garlic, and mushrooms in 2 Tbsp butter in a large skillet until garlic is browned and mushrooms are tender; remove mushrooms and set aside.
Wipe pan clean and toast slices of French bread in pan.
Heat 2 Tbsp. olive oil in pan. While oil is heating, sprinkle both sides of steaks with salt and pepper. Add steak to skillet; cook over medium-high heat 4-5 minutes on each side or until desired degree of doneness.
In last few seconds of cooking add the remaining Tbsp. of butter to pan and melt; spoon over steak.
To serve, place steak on bread; top each serving with a mushroom and sprinkle with sliced basil and shaved parmesan. Spoon pan drippings over steak. Yield: 2 servings.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy