Steak De Burgo Recipe

Bring steaks to room temperature

Remove the filet mignon medallions from the refrigerator 30–45 minutes before cooking. Pat them dry thoroughly with paper towels.

Season

Season both sides of each medallion evenly with kosher salt and freshly ground black pepper.

Sear the steaks

Heat a large heavy skillet (cast iron recommended) over medium-high heat until hot. Add 2 tbs olive oil and 2 tbs butter. When the butter foams and the pan is shimmering, add medallions without crowding (work in two batches if needed). Sear 2:30–3:30 minutes per side for medium-rare depending on thickness (internal temp ~56°C/133°F). While searing, tilt pan and spoon melted butter/juices over the tops for even browning. Transfer seared medallions to a warm plate and loosely tent with foil; reserve pan drippings in the skillet for the sauce.

Sweat aromatics

Reduce heat to medium. To the skillet with reserved drippings, add 2 tbs unsalted butter. When melted, add the minced shallots and cook 2–3 minutes, stirring, until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze

Pour in 1 tbs dry white wine (or sherry) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, about 1–2 minutes.

Build sauce

Add 120 ml chicken stock and bring to a simmer. Let simmer 2–3 minutes to concentrate flavor. Stir in 120 ml heavy cream and bring back to a gentle simmer; simmer 3–4 minutes, stirring occasionally, until sauce begins to thicken slightly.

Finish the sauce

Reduce heat to low. Stir in 40 g finely grated Parmesan until melted and incorporated. Add 2 tbs chopped parsley, 1 tbs chiffonaded basil, 1 tsp fresh lemon juice, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If sauce is too thin, simmer 1–2 more minutes; if too thick, add 1–2 tbs water or stock to reach desired consistency.

Mount with butter

Whisk in 1 tbs extra butter off the heat for gloss and richness.

Return the rested medallions to the skillet with the sauce for 30–45 seconds each side to warm through and coat in the sauce (do not overcook). Spoon additional sauce over the steaks.

Transfer medallions to warmed plates, spoon generous amounts of de Burgo sauce over each. Garnish with reserved parsley leaves and a lemon wedge on the side. Serve immediately.