Steak de Burgo

By cserumga

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper
• 4 center-cut tenderloin steaks, about 1 inch thick (see note)
• 1 tablespoon vegetable oil
• 2 cloves garlic cloves, peeled and halved
• 1/4 cup white wine
• 5 tablespoons cold unsalted butter, cut into pieces
• 1 tablespoon heavy cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. SEAR MEAT Combine dried oregano, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Pat steaks dry with paper towels and rub all over with oregano mixture. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium rare, 3 to 5 minutes per side. Transfer to serving platter and tent with foil.

2. MAKE SAUCE Add garlic cloves to empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tablespoon, about 1 minute. Whisk in butter, cream, basil, and fresh oregano and cook about 1 minute. Discard garlic. Season with salt and pepper. Pour sauce over meat. Serve.