Prep 10 mins
Cook 20 mins
I am a real garlic lover so this recipe caught my eye years ago, don't remember where it came from. It originally called for red wine, but although very tasty, the sauce was purple. Boiling the garlic completely changes the flavor to the point that my husband wondered what was in it the first time I made it for him.
- 2 heads garlic
- water, to cover
- 4 steaks (rib-eye or chuck eye are my favorites)
- 1 cup white wine
- 6 tablespoons cold butter, cut in small pieces
- Seperate garlic into cloves and place in a small saucepan with enough water to cover.
- Bring to boil and simmer 10 minutes.
- Rinse garlic cloves in cold water until able to handle.
- Peel and mash.
- Season steaks with salt and pepper.
- Fry in a skillet, or grill to your liking.
- Meanwhile, place garlic and wine in a small saucepan.
- Boil until wine is reduced to 3 to 4 tablespoons.
- Remove from heat.
- Whisk in butter a few pieces at a time until thickened.
- If sauce seperates, whisk in a little water.
- Serve over steaks, or on the side.