Ingredients
1 garlic clove, minced3/4 teaspoon salt, divided 4 beef tenderloin steaks (1-inch thick and 4 ounces each)1/4 teaspoon pepper1 tablespoon butter1/2 cup butter, cubed1/2 cup half-and-half cream2 tablespoons sweet white wine1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano1/2 teaspoon minced fresh basil or 1/8 teaspoon dried basil
Preparation
Place garlic on a cutting board; sprinkle with 1/4 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. Sprinkle steaks with pepper and remaining salt.
In a large skillet, heat 1 tablespoon butter over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm.
In same skillet, melt 1/2 cup butter over medium heat. Whisk in garlic paste, cream and wine; heat through. Serve over steaks; sprinkle with herbs.
