This steak preparation is the signature dish of Des Moines, Iowa. No one is sure where the recipe comes from. Two men from Iowa restaurants vie for the credit: Johnny Compiano of restaurant Johnny & Kay’s, and Vic Talerico of Vic’s Tally Ho. There is a version of the dish that dates to before World War II and comes from Vic’s. The garlicky, herbed steak is classic in Iowa, but is difficult to find outside the state.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 garlic clove, minced
- ¾ tsp salt, divided
- 4 beef tenderloin steaks (4 oz each), about 1-inch thick
- ¼ tsp ground black pepper
- 1 Tbsp butter
- ½ cup butter, cubed
- ½ cup half and half
- 2 Tbsp sweet white wine
- ½ tsp minced fresh oregano (or ⅛ tsp dried)
- ½ tsp minced fresh basil (or ⅛ tsp dried)
Directions
- Place minced garlic on cutting board and sprinkle with ¼ teaspoon salt.
- Mash garlic and salt with flat side of knife blade, forming a smooth paste.
- Sprinkle steaks with remaining salt and pepper.
- Heat 1 tablespoon butter in large pan over medium heat.
- Add steaks and cook 4–6 minutes per side, until meat reaches desired doneness. (A meat thermometer should read 145°F for medium-rare, 160°F for medium, and 170°F for medium-well.)
- Remove from pan and keep warm.
- In same pan melt ½ cup butter over medium heat.
- Whisk in garlic paste, half and half, and wine, and heat through.
- Serve sauce over steaks and sprinkle with herbs.
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