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+--- Thread: Broiler Steakhouse Steak de Burgo (/showthread.php?tid=188371)
Broiler Steakhouse Steak de Burgo - tubeN2 - 03-01-2005
5 to 8 ounces beef tenderloin steak
1/4 to 1/2 cup butter
1/8 to 1/4 teaspoon garlic, fresh or granulated, or to taste
1/8 to 1/4 teaspoon oregano
1/8 to 1/4 teaspoon basil
1 1/2 ounces white wine, such as sauterne
Heat broiler, grill or frying pan to hot. Start cooking steak to desired doneness. (Note: A rare steak takes 6 to 8 minutes total; medium-rare, 8 to 10 minutes; medium, 10 to 12 minutes, and so on.)
Over medium heat in separate pan big enough to hold steak, melt enough butter to fill bottom of pan to 1/4 inch. Add garlic, oregano and basil. Place pan over medium-high heat. Bring butter to foaming stage. Add splash of wine. (Note: Sauce should turn creamy.) Immediately add steak. Rub it in pan. Turn it over once. Remove to warmed plate. Pour sauce over top.