BROILER STEAKHOUSE STEAK DE BURGO
5 to 8 oz. beef tenderloin steak
1/4 to 1/2 C. butter
1/8 to 1/4 tsp. garlic, fresh or granulated, or to taste
1/8 to 1/4 tsp. oregano
1/8 to 1/4 tsp. basil
1 1/2 oz. 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.