Steak de Burgo
- 1/2 cup (1 stick) unsalted butter
- 6 large garlic cloves, thinly sliced
- 4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick)
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh basil
- Melt butter in heavy small saucepan over medium heat.
- Remove from heat.
- Add garlic.
- Season to taste with salt and pepper.
- Let garlic butter stand 2 hours at room temperature.
- Prepare barbecue (medium-high heat).
- Sprinkle steaks with salt and pepper.
- Grill steaks to desired doneness, about 4 minutes per side for medium-rare.
- Place pan of garlic butter at edge of grill to rewarm.
- Transfer steaks to plates.
- Spoon garlic butter over.
- Sprinkle with herbs and serve.
butter, garlic, tenderloin, fresh oregano, fresh basil
Taken from www.epicurious.com/recipes/food/views/steak-de-burgo-107086 (may not work)