This isn’t a marinade...but it is an Iowa “staple” and has been around since the 40’s; every long-lived Italian family restaurant has a version. When people visit from out of town, they generally fall in love with the dish.
It’s basically steak fried in butter and finished with a garlic/herb sauce that depending on the recipe includes wine and/or cream.
Google “Steak de Burgo” to see a few variations...here’s the most famous:
Johnnie’s Vets Club Steak de Burgo
Steak de Burgo is a popular steak on restaurant menus in central Iowa.
Shared by Recipe4Living
Ingredients
2 beef tenderloin steaks (4-1/2 oz. each)
2 oz. butter, melted
2 oz. half-and-half
1/4 tsp. garlic paste
1/8 tsp. oregano
1/8 tsp. sweet basil
1/2 oz. sauterne wine
Directions
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.) 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.
That sounds good too.