Steak De Burgo
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 4 center-cut filet mignon, about 1 inch thick, trimmed
- 1 tablespoon vegetable oil
- 2 garlic cloves, peeled and halved
- 1/4 cup white wine
- 5 tablespoons unsalted butter, cut into 5 pieces and chilled
- 1 tablespoon heavy cream
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- Combine dried oregano, garlic powder, 1/2 tsp salt, & 1/2 tsp pepper in a small bowl. Pat steaks dry with paper towels and rub evenly with oregano mixture. Heat oil in 12-inch skillet (I prefer cast iron) over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120-125 degrees (for medium-rare), 3-5 minutes per side. Transfer steaks to serving platter and tent loosely with foil.
- Add garlic to now empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tbs, about 1 minute. Whisk in butter, cream, basil, and fresh oregano; cook for about 1 minute. Discard garlic. season with salt and pepper to taste, pour sauce over steaks, and serve.
oregano, garlic powder, salt, center, vegetable oil, garlic, white wine, unsalted butter, heavy cream, fresh basil, fresh oregano
Taken from www.food.com/recipe/steak-de-burgo-526669 (may not work)