Steak de Burgo

Steak de Burgo
Photo by Mark Thomas


  • ¼ cup fresh basil
  • ¼ cup fresh oregano
  • 8 tablespoons unsalted butter
  • 6 large garlic cloves
  • 4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick)

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. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 4 minut...

View full recipe at Epicurious


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