Steak De Burgo

• 1/4 cup butter, softened
• 3 tablespoons fresh basil, snipped
• 4 (4 ounce) beef tenderloin steaks
• salt & freshly ground black pepper
• 1 tablespoon olive oil
• 3 garlic cloves, thinly sliced
• 2 cups fresh mushrooms, quartered (approx 6 oz)

1. In a small bowl combine 3 Tbsp butter and 2 Tbsp basil; set aside. Sprinkle steaks with salt & pepper.
2. In a large skillet cook garlic in hot olive oil and remaining 1 Tbsp butter over med-low heat for 4-6 minutes or until garlic begins to brown, stirring occasionally. With a slotted spoon remove the garlic from the skillet. Increase heat to med-hi and add remaining 1 tbsp basil. Cook steaks in skillet, turning once. Allow 10-13 minutes for med-rare to med doneness. Transfer steaks to serving platter; top each with reserved butter & basil mixture.
3. Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks.

butter, fresh basil, beef tenderloin, salt, olive oil, garlic, fresh mushrooms

Taken from www.food.com/recipe/steak-de-burgo-259620 (may not work)