Ingredients

2 beef tenderloin steak, 1 1/2-inches thick
1 cup olive oil
4 garlic clove, crushed

Sauce

* 1/2 lb butter
* 12 shallot, chopped
* 8 garlic clove, minced
* 4 teaspoons worcestershire sauce
* 1 1/2 teaspoons Dijon mustard
* 4 tablespoons Burgundy wine
* 1 tablespoon fresh parsley, chopped
* 1 tablespoon fresh chives, chopped

Directions

Marinate the steak in the olive oil and 4 cloves garlic for 2 hours at room temperature.Prepare the sauce by melting the butter in a medium saucepan.Add shallots and saute for 3 minutes.Add Worchestershire, mustard and rhe 8 cloves garlic and wine.Simmer for 5 minutes.Keep hot in a chafing dish while cooking the meat.Stir in parsley and chives just before serving.Broil the beefover the fir or in the oven until the outside is charred. the inside should be very rare.Cut into 1-inch pieces and rush to the waiting sauce.Provide forks and small slices of French bread to absorb the juices and sauce.Do not cook the meat in advance, it will get to well done in the sauce.