AJ’s Steak De Burgo

SteakDeBurgoSteak – if you are going to go out for steak you want it to be great as there is nothing more disappointing than looking into the eyes of the one across the table and saying, “Gosh honey, we can make a better steak at home.” And, sadly, that has happened to me more than once.

Well, coming up soon we will be posting a review of my most favorite steak place – AJ’s Steakhouse. I was there just last week and well, they do steak so great that steak was on all four plates in the party.  And, That night was the third time I had been there in the last 30 days – the place is That great.  The review will outline all the facts and favs so you have all the details should you want to go there and give it a try yourself. For sure it is a great place to go for a special occasion or as a way to make any old night a special one.

But….. in the meantime – for Everyone to enjoy, we are sharing the recipe of my most favorite dish from there – This is AJ’s Steak De Burgo.

Now – Steak De Burgo is on the menu at several restaurants and is often highlighted as a specialty, but there is just something extra special about AJ’s. And, just in case you don’t want to take my word for it, I think it is worthwhile to share that this dish was put on the menu for a couple events where there were 1000 people served and several people commented on how delicious it is. And, lol, even the vegetarians liked it too as the sauce is a Great topper for veges too.

I was given this recipe as a gift – and I So hope someone out there enjoys this one. Funny perhaps, but I am not even sure I will ever make this myself at home – simply because I enjoy it so much when I want to go to AJ’s.

AJsCardsLogo[2] copyAJ’s Steak De Burgo (this will feed a family of 4)

Ingredients
8  3-4oz beef tenderloin medallions 2 per-person, seasoned with garlic, Lawry’s seasoned salt & pepper to taste then cooked to desired temperature.

1 ½ Tablespoons granulated or chopped garlic
1 Tablespoon Oregano
1 Tablespoon Dry sweet basil
½ teaspoon crushed red pepper
1 cup white wine (Chablis preferred) or what is available
2 ½ cups Heavy Whipping Cream
2 Tablespoons real butter no salt

Take your wine and all seasonings in sauté pan on medium heat and reduce by half.
Next, add your cream and reduce by a third or to desired thickness. This takes about 15 minutes.
Final step is to finish with real butter until incorporated.

Top the steak with the sauce and serve.

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