Ultimate Steak De Burgo
- 1 garlic clove, minced
- 3/4 teaspoon salt, divided
- 4 beef tenderloin steaks (1-inch thick and 4 ounces each)
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/2 cup butter, cubed
- 1/2 cup half-and-half cream
- 2 tablespoons sweet white wine
- 1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
- 1/2 teaspoon minced fresh basil or 1/8 teaspoon dried basil
- Place garlic on a cutting board; sprinkle with 1/4 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. Sprinkle steaks with pepper and remaining salt.
- In a large skillet, heat 1 tablespoon butter over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove from pan; keep warm.
- In same skillet, melt 1/2 cup butter over medium heat. Whisk in garlic paste, cream and wine; heat through. Serve over steaks; sprinkle with herbs.
garlic, salt, beef tenderloin, pepper, butter, butter, cream, sweet white wine, fresh oregano, fresh basil
Taken from www.tasteofhome.com/recipes/ultimate-steak-de-burgo/ (may not work)