Steak de Burgo with mushrooms
1 Tbsp unsalted butter
1 Tbsp. olive oil
4 beef tenderloin filets, patted dry (or any steak of your choice…maybe the one on sale!) and seasoned with salt and black pepper (4oz. each, 1-inch thick)
1 cup sliced button mushrooms
2 tsp minced fresh garlic
¼ tsp each dried basil and oregano
Combine: ½ cup heavy cream
¼ cup dry vermouth
Chopped fresh parsley
Heat butter and oil in a sauté pan over medium-high heat 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, 3-4 minutes. Add garlic, basil, and oregano; cook 1 minute.
Coimbine cream and vermouth and stir into pan; reduce by half, 2-3 minutes.
Add filets (and accumulated juices) to pan to heat through; serve filets with sauce and garnish with parsley.