STEAK DE BURGO FROM JESSE'S EMBERS RESTAURANT
Steps:
- Sear the beef tenderloins in a skillet. In another pan, mix the unsalted butter, half & half, and fresh garlic. A minute before the sauce comes to a simmer, add a couple pinches of oregano and basil, then add a touch of white wine. Drain the leftover juices from the steak and pour the sauce into the same pan as the tenderloins. Serve in a deep dish or bowl.
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