Steak De Burgo From Jesses Embers Restaurant Recipes
STEAK DE BURGO FROM JESSE'S EMBERS RESTAURANT
Steps:
- Sear the beef tenderloins in a skillet. In another pan, mix the unsalted butter, half & half, and fresh garlic. A minute before the sauce comes to a simmer, add a couple pinches of oregano and basil, then add a touch of white wine. Drain the leftover juices from the steak and pour the sauce into the same pan as the tenderloins. Serve in a deep dish or bowl.
ULTIMATE STEAK DE BURGO
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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. , 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 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., 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.
Nutrition Facts : Calories 440 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 663mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
STEAK DE BURGO
Beef tenderloin in basil, butter and garlic sauce & topped with mushrooms-simple yet incredible! From BHG 2007.....
Provided by Meredith .F
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine 3 Tbsp butter and 2 Tbsp basil; set aside. Sprinkle steaks with salt & pepper.
- In a large skillet cook garlic in hot olive oil and remaining 1 Tbsp butter over med-low heat for 4-6 minutes or until garlic begins to brown, stirring occasionally. With a slotted spoon remove the garlic from the skillet. Increase heat to med-hi and add remaining 1 tbsp basil. Cook steaks in skillet, turning once. Allow 10-13 minutes for med-rare to med doneness. Transfer steaks to serving platter; top each with reserved butter & basil mixture.
- Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks.
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Location 3301 Ingersoll Ave Des Moines, IA 50312,Des Moines,IA,50312Phone (515) 255-6011
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Delivery & Pickup Options - 112 reviews of Jesse's Embers "The cook the best steaks in town. I got a ribeye it was so choice. Delicious, meaty, the all the juice was in the steak, not on my plate. There may be places with more expensive cuts of meat, but they cook it better. Highly, Highly recommend Jesses Embers. One of the negatives, the ingersoll location is very cramped, but …
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Jesses Embers in the city Des Moines by the address 3301 Ingersoll Ave, Des Moines, IA 50312, United States
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At Jesse's Embers we are here to exceed your expectations. Unlike most restaurants, you get the chance to see your meal cooked on our open flame grill. While sitting in the dining room, you can see your steak on the grill and know that it has been prepared just for you. Our soups and sides are also freshly prepared and handmade. Our weekly soups are made using only the …
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Steak de Burgo is a steak dish and a regional specialty in the Midwest, specifically Des Moines, Iowa.This traditional dish was originally made famous by Johnny and Kay's Restaurant. The dish usually consists of a beef tenderloin either topped with butter , garlic , and Italian herbs , or served in a sauce consisting of those same ingredients.
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Broiler Steakhouse Steak de Burgo. Source: Broiler Steakhouse - Ames, Iowa. 5 to 8 ounces beef tenderloin steak 1/4 to 1/2 cup butter 1/8 to 1/4 teaspoon garlic, fresh or granulated, or to taste 1/8 to 1/4 teaspoon oregano 1/8 to 1/4 teaspoon basil 1 1/2 ounces white wine, such as sauterne. Heat broiler, grill or frying pan to hot. Start ...
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Jesse’s Embers Description: Family-friendly steak & seafood eatery. Decades-old, family-friendly surf ‘n’ turf restaurant serving meat cooked on an open grill.
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STEAK DE BURGO
↑ "Steak De Burgo", Iowa Beef Industry Council. Retrieved January 3, 2016. Retrieved January 3, 2016. This article is issued from Wikipedia - version of the 1/3/2016.
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STEAK DE BURGO FROM JESSES EMBERS RESTAURANT
Steps: Sear the beef tenderloins in a skillet. In another pan, mix the unsalted butter, half & half, and fresh garlic. A minute before the sauce comes to a simmer, add a couple pinches of oregano and basil, then add a touch of white wine.
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Steak de Burgo for Two | Recipe | Steak, Recipes, Tenderloin steak Jenn's Food Journey: Steak de Burgo Steak de Burgo from Cook’s Country, April/May 2010 | Recipe | Cooking ...
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The Original Jesse's Embers The Original Jesse's Embers The Original Jesse's Embers The Original Jesse's Embers *** NOW OPEN FOR DINE IN AND CARRY-OUT *** Limited Menu. Wednesday - Saturday. 4:30pm-8:30pm. CALL (515) 255-6011. Find out more. A Des Moines tradition. Located on Ingersoll in the Heart of Des Moines Jesse's Embers is a family favorite …
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"Signature Dish: Des Moines' Iconic Steak", WHO TV. Retrieved January 3, 2016. ^ Duncan, Jim (July 30, 2009). "Dining Icons: Des Moines' Tourism Niche", Cityview Online. Retrieved January 3, 2016. ^ "Steak De Burgo" Archived 2011-07-25 at the Wayback Machine, Iowa Beef Industry Council. Retrieved January 3, 2016.
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The Register’s archives also mention that steak de Burgo was in a 1963 newspaper column titled “Over the Coffee.” This column was written by Harlan Miller and tracks one man’s travels for a week in the 1960s Des Moines. He has steak de Burgo on a Thursday. The de Burgo appears in advertisements for restaurants throughout the 70s.
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