Steak de Burgo
from the old Johnie's Vet Club

(as given in the Des Moines Register's Datebook)

2 beef tenderloin steaks (4-1/2 ounce each)
2 ounces butter, melted
2 ounces half-and-half
1/4 teaspoon garlic paste
1/8 teaspoon oregano
1/8 teaspoon sweet basil
1/2 ounce sauterne wine

1. Cook steaks to desired doneness over medium heat in 6-inch cast iron skillet. (3/4-inch steaks take 7 to 9 minutes total cooking time for medium-rare to medium doneness; 1-inch steaks take 10 to 13 minutes total cooking time for medium-rare to medium doneness.)

2. While steaks are cooking, combine garlic paste, butter and half-and-half. When steaks are cooked to preference, shut off burner. Pour butter mixture over meat. Sprinkle oregano and sweet basil over top of steaks and add wine. Serve immediately. Makes 2 servings.