8 Oz Filet Deburgo Recipe

Bring steaks to room temperature

Remove the two 4 oz filets from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels to ensure a good sear.

Season

Season both sides of each filet generously with kosher salt (about 3/4 tsp per side divided) and freshly ground black pepper.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Place filets in the pan and do not move them for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C).

Finish with butter

During the last 60 seconds of cooking, add 2 tbs unsalted butter to the pan. Tilt the pan slightly and spoon melted butter over the steaks (baste) to finish. Remove filets to a warm plate and tent loosely with foil to rest for 6–8 minutes while you make the sauce and finish sides.

Remove excess fat and reserve fond

With the steaks removed, leave any brown fond in the skillet. If there is excessive fat, spoon off all but about 1 tbs. Keep skillet on medium heat.

Sweat shallot & garlic

Add 3 tbs butter to the pan. When melted, add the minced shallot and cook 1–2 minutes until softened and translucent. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant, taking care not to brown.

Deglaze

Pour in 1 cup dry white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Increase heat to medium-high and reduce the wine by about half (3–5 minutes).

Add stock & cream

Add 1/2 cup beef demi-glace (or reduced beef stock) and simmer 2–3 minutes to thicken slightly. Lower heat and stir in 1/4 cup heavy cream, 1 tsp Dijon mustard, 1/2 tsp Creole or whole-grain mustard (if using), and 1/2 tsp Worcestershire. Simmer gently 1–2 minutes until sauce is glossy and coats the back of a spoon.

Finish & season

Off the heat, swirl in 1 tbs chopped parsley and taste. Season with 1/4 tsp salt and 1/4 tsp black pepper or to taste. If sauce is too thin, simmer a little longer; if too thick, add a tablespoon of warm stock or water.

Plate with steaks

Spoon 1–2 tbs of sauce over each rested filet and keep remaining sauce at the table.

Cook potatoes & garlic

Place 1 lb peeled and cut Yukon Gold potatoes and 2 whole garlic cloves in a medium pot. Cover with cold water by 1 inch and add 1/2 tsp salt. Bring to a boil, then simmer 12–15 minutes until potatoes are tender when pierced with a fork.

Drain & mash

Drain potatoes and garlic well and return to the pot off the heat for 1 minute to dry. Mash with a potato masher or ricer until mostly smooth.

Add dairy & season

Warm 1/2 cup whole milk and 2 tbs butter together until butter melts. Stir warmed milk mixture and 2 tbs sour cream into the potatoes until creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning and texture (add more milk for looser mash). Keep warm.

Prep onions

Thinly slice 1 yellow onion into strings (use a mandoline or sharp knife for best results). Separate into individual rings/strings and place in a bowl.

Soak in buttermilk

Pour 1/2 cup buttermilk over the sliced onions and let soak 10–15 minutes. This softens them and helps the coating adhere.

Heat oil

While onions soak, heat about 2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil for the onions to float freely (about 2–3 inches deep).

Dredge

In a shallow bowl, whisk 1/2 cup all-purpose flour, 1 tbs cornstarch, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Drain excess buttermilk from onion strings, then toss onions in the flour mixture until lightly but evenly coated. Shake off excess.

Fry

Fry onions in small batches for 2–3 minutes until golden brown and crisp. Avoid overcrowding. Use a slotted spoon to transfer cooked onion strings to a paper towel–lined tray and immediately season lightly with a pinch of salt.

Keep crisp

If not serving immediately, keep the onion strings on a rack in a low oven (200°F / 95°C) for up to 15 minutes to maintain crispness.

Assemble plate

Spoon a generous portion (about 1/2 cup) of garlic mashed potatoes onto each plate. Place one rested 4 oz filet atop or beside the potatoes. Spoon additional DeBurgo pan sauce over the filet (about 1–2 tbs) and drizzle any extra around the plate.

Garnish

Top each steak with a small nest of crispy onion strings. Sprinkle chopped parsley and optional microgreens or chives over the dish for color and freshness.

Serve

Serve immediately while steaks are warm and onion strings are crisp. Provide remaining pan sauce at the table if desired.