1/2 cup (1 stick) unsalted butter
6 large garlic cloves, thinly sliced
4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
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 re-warm.
Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and
serve.
Makes 4 servings.
Bon Appétit - September 2002
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