Steak de Burgo

Steak de Burgo

Steak de Burgo is a specialty dish that originated in Des Moines, Iowa. It is a tender beef steak, typically a filet mignon, cooked in butter and heavily seasoned with garlic and Italian herbs. The dish is often served with a side of potatoes or vegetables.

History

The origins of Steak de Burgo are somewhat disputed, but it is generally agreed that the dish was first popularized in Des Moines, Iowa. Some sources suggest that it was created by Italian immigrants who settled in the area, while others believe it was a creation of local chefs looking to create a unique and flavorful steak dish. Regardless of its origins, Steak de Burgo has become a beloved staple of the Des Moines culinary scene.

Preparation

The preparation of Steak de Burgo is relatively simple, but the quality of the ingredients is crucial. The steak is typically a high-quality cut of beef, such as a filet mignon, and is cooked in a generous amount of butter. The steak is then seasoned with a mixture of garlic and Italian herbs, such as basil and oregano. Some variations of the dish also include a splash of white wine for added flavor.

Serving

Steak de Burgo is traditionally served with a side of potatoes or vegetables. The dish is often garnished with fresh herbs for added color and flavor. Despite its simplicity, Steak de Burgo is considered a gourmet dish due to the quality of its ingredients and its rich, flavorful taste.

Variations

While the traditional Steak de Burgo is made with a filet mignon, some variations of the dish use other cuts of beef, such as ribeye or sirloin. Additionally, some chefs choose to add other ingredients to the dish, such as mushrooms or onions, to enhance the flavor.

See Also

• Filet Mignon
• Des Moines, Iowa
• Italian Cuisine

References

• "Steak de Burgo: An Iowa Specialty," The Des Moines Register
• "The History of Steak de Burgo," Iowa Public Radio
• "How to Make Steak de Burgo," Midwest Living Magazine

External Links

• Midwest Living's Steak de Burgo Recipe
• Des Moines Register's Article on Steak de Burgo

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