Steak de Burgo Tacos

Recipe

Main Dish
Steak de Burgo Tacos

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

8
Servings
1hr
Prep
1hr20min
Total

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 (8-oz.) Hy-Vee Choice Reserve beef tenderloin filet mignon steaks, 1 to 1-1/4 inch thick
    1 tsp. kosher salt, divided
    ½ tsp. Hy-Vee black pepper, coarsely ground
    1 ½ c. Hy-Vee all-purpose flour
    1 ½ tsp. Hy-Vee baking powder
    ½ c. plus 2 tbsp. warm water
    Hy-Vee vegetable oil, for frying
    ¼ c. Hy-Vee unsalted butter
    6 clove(s) garlic, thinly sliced
    3 tbsp. Hy-Vee heavy whipping cream
    ¼ c. fresh oregano, chopped
    ¼ c. Italian parsley, chopped
    ¼ c. fresh basil, chopped, plus additional for garnish
    Hy_Vee fresh pico de gallo, for garnish

    Things To Grab

    • Paper towels
    • Medium bowl
    • Wooden spoon
    • Kitchen towel
    • Cast-iron skillet
    • Aluminum foil

    Directions

    1. Pat steaks dry with paper towels. Season steaks with 1/2 teaspoon salt and pepper. Let stand at room temperature 20 to 30 minutes.

    2. Whisk together flour, baking powder, and remaining 1/2 teaspoon salt in medium bowl. Add warm water; stir with a wooden spoon until combined. Cover with a clean kitchen towel; let stand at room temperature 10 minutes.

    3. Divide dough into 8 pieces; form each into a ball. On a lightly floured surface, roll each ball into a 1/4-inch-thick round.

    4. Heat 1-inch oil in large cast-iron skillet over medium-low heat. Fry dough rounds in 2 batches 4 to 5 minutes or until golden and crisp, turning halfway through. Drain on paper towels; set aside. Carefully remove and discard oil in skillet.

    5. Heat same skillet over medium-high heat. Add steaks to skillet; cook 10 to 12 minutes or until steaks reach 130 degrees for medium-rare doneness, turning halfway through. Transfer to a cutting board. Loosely cover with foil; let rest for 10 minutes. Thinly slice steaks across the grain.

    6. For sauce, wipe skillet clean with paper towels and add butter, garlic, and heavy cream. Heat over low heat until butter is melted, whisking occasionally. Stir in oregano, parsley, and 1/4 cup basil.

    7. To serve, top fry bread with steak. Garnish with pico de gallo and additional basil, if desired. Drizzle with garlic sauce. 

      Hyvee Culinary Expert Tip
      Nutrition cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen

    Recipe Source:

    Hy-Vee Seasons May 2022