Pat steaks dry with paper towels. Season steaks with 1/2 teaspoon salt and pepper. Let stand at room temperature 20 to 30 minutes.
If you've had steak de burgo, then you know these tacos are worth a try! Top with a homemade creamy white sauce on homemade fry bread to make this delicious steak into a taco.
Servings and Ingredients
|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. coarsely ground Hy-Vee black pepper|
|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. chopped fresh oregano|
|¼ c. chopped Italian parsley|
|¼ c. chopped fresh basil, 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
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.
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.
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.
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.
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.
To serve, top fry bread with steak. Garnish with pico de gallo and additional basil, if desired. Drizzle with garlic sauce.
Hyvee Culinary Expert TipNutrition facts cannot be accurately calculated for fried foods.