Steak de Burgo
(Bistecca al Burgo)
Ingredients:
1/2 cup (1 stick) unsalted butter
6 large garlic cloves, thinly sliced
Four 6 to 8-ounce beef tenderloin steaks (about 1 inch thick)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
Directions:
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 minutes per side for medium-rare.
Place pan of garlic butter at edge of grill to rewarm.
Transfer steaks to plates.
Spoon garlic butter over.
Sprinkle with herbs and serve. Makes 4 servings.