Steak de Burgo with Mushrooms

Lunch / Dinner

Steak de Burgo with Mushrooms

Steak de Burgo is a rich, indulgent dish of beef tenderloin in a creamy mushroom and garlic sauce. This classic restaurant recipe originated in Des Moines, Iowa circa 1939. It’s still being made in many of the local restaurants there, and for good reason. Although the recipes vary, the dish is always over-the-top delicious.

This dinner is really quick to prepare at home, and much cheaper than dining out. So the filets cook properly, they need to be the same size. Either buy a piece of tenderloin and cut filets yourself, or ask the butcher to do it. When cooking, err on the side of medium-rare — the carryover temperature will cook them more.


2 servings

Total Time

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Test Kitchen Tip

Vermouth is a fortified white wine flavored with a variety of herbs and spices. There are two styles — sweet and dry. For this recipe, use dry.


Heat butter and oil in a sauté pan over medium-high until butter melts. Add filets; sauté until an instant-read thermometer registers 130° for medium-rare, 2 minutes per side; transfer to a plate and tent with foil.

Add mushrooms to pan; sauté until browned, 34 minutes. Add garlic, basil, and oregano; cook 1 minute.

Combine cream and vermouth and stir into pan; reduce by half, 23 minutes. Add filets (and accumulated juices) to pan to heat through; serve filets with sauce and garnish with parsley.


Sauté the filets on both sides to brown them and to leave behind flavorful bits to enhance the sauce.


To further intensify the flavor of the sauce, add cream and vermouth mixture and reduce by half.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 623

% Daily Value*

Total Fat 43g 66%

Saturated Fat 21g 105%

Cholesterol 217mg 72%

Sodium 140mg 5%

Carbs 8g 2%

Fiber 0g 0%

Protein 47g

*Percent Daily Values are based on a 2,000 calorie diet.

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