Steak de Burgo
Steak de Burgo is a featured steak on many Des Moines area restaurants – a regional specialty. It’s a traditional steak dish – usually a beef tenderloin – topped with butter, Italian herbs and garlic.
History (according to W.E. Moranville, of the Datebook Diner, Des Moines Register, September 4, 1997): a 1964 Better Homes and Gardens Cookbook, “Famous Food From Famous Places,” lists Steak de Burgo as a specialty of the house at Johnny and Kay’s Restaurant in Des Moines (no longer open).
Tom Campiano, son of Johnny and Kay, says his father brought the recipe up from New Orleans, where he was stationed during the war. When he opened Johnny and Kay’s in 1946, it became a popular house specialty.
Compiano adds that chefs who worked for his father would often take the recipe with them when they opened places of their own. Hence, the proliferation of Steak de Burgo in Des Moines, the theory goes.
Another famous Des Moines restaurant, Johnnie’s Vets Club had their own version of Steak de Burgo.
Beef Fillets Supreme
Johnie's Vets Club
J. Benjamin's Restaurant
The Broiler’s Steak de Burgo
Classic Steak de Burgo - a recipe from Better Homes and Gardens
Des Moines Area Community College Culinary Department -
For each beef tenderloin steak: sauté beef tenderloin steak to medium-rare in 3 tablespoons of butter in heavy skillet. Remove steak from pan. Add 2 teaspoons chopped garlic and sauté. Add 2 teaspoons fresh or dried basil and deglaze pan with 2 to 3 tablespoons white wine. Pour sauce over steak to serve.