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

1. 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.
2. 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.
3. 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)