Classic Steak de Burgo

Prep 30 minutes
Cook 10 minutes

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.)

1. In a small bowl comibue 3 Tbsp. butter and 2 Tbsp. basil; set aside. Sprinkle steaks with salt and pepper.

2. In a large skillet cook and stir garlic in hot olive oil and ramining 1 Tbsp. butter over medium-low heat 4 to 6 inutes or until just rbown. With a slotted spoon remove garlic from skillet. Increast heat to medium-high; add remianing 1 Tbsp. basil. Cook steaks in skillet, truning once. Allow 10 to 13 minutes for medium-rare (145 degrees) to medium (160 degrees) doneness. Transfer to serving platter; top each with butter-basil mixture.

3. Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks. Makes 4 servings.

Each Serving: 336 cal, 25 g fat, 102 mg chol, 214 mg sodium, 2 g carbo, 25 g pro.