Steak De Burgo |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 | |
| 1 | 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. |
| 2 | 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. |
| 3 | Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and serve. |