Recipe Type(s): Steak
Makes 4 servings
1/4 cup butter, softened
3 Tbsp. snipped fresh basil
4 4-oz. beef tenderloin steaks
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 Tbsp. olive oil
2 cups fresh mushrooms, quartered (about 6 oz.)
- In a small bowl combine 3 Tbsp. butter and 2 Tbsp. basil; set aside. Sprinkle steaks with salt and pepper.
- In a large skillet cook and stir garlic in hot olive oil and remaining 1 Tbsp. butter over medium-low heat 4 to 6 minutes or until just brown. With a slotted spoon remove garlic from skillet. Increase heat to medium-high; add remaining 1 Tbsp. basil. Cook steaks in skillet, turning once. Allow 10 to 13 minutes for medium-rare (145º F) to medium (160º F) doneness. Transfer to serving platter; top each with butter-basil mixture.
- Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon muchrooms over steaks.