Prep 1 hr
Cook 12 mins
This dish is typically made with pitted, brine cured black olives (Kalamata or Nicois work well), but if olives cassees-the green fennel brined olives of Provence-can be found, try them here in equal quantity after draining them. Accompany the steaks with mushrooms sauteed with garlic and herbs.
- 4 (6 ounce) beef tenderloin steaks
- 2 tablespoons extra virgin olive oil
- 3 bay leaves (2 finely crushed, 1 whole)
- 1⁄2 cup olives in brine (such as kalamata)
- 1 cup dry white wine
- 3 tablespoons canned tomato puree
- Rub tenderloin steaks with 1 TBs olive oil; sprinkle with crushed bay leaves.
- Place steaks in small glass baking dish in a single layer; let stand at room temperature at least 1 hour and up to 2 hours.
- (Can be prepared 1 day ahead. Cover and refrigerate) Bring small saucepan of water to boil over medium heat.
- Add olives and return water to boil.
- Drain olives.
- Scrape most of bay leaves off steaks; sprinkle steaks with salt and pepper.
- Heat remaining olive oil in a heavy large skillet over medium high heat.
- Add steaks and saute to desiered doness, about 4 minutes per side for medium rare.
- Transfer steaks to plate.
- Add white wine to skillet and bring to boil, scraping up browned bits.
- Add tomato puree, whole bay leaf, and drained olives to skillet.
- Cook until sauce is slightly thickened, stirring frequently, about 5 minutes.
- Return steaks and any accumulated juices to skillet; turn to coat.
- Cook steaks until just heated through, turning once, about 2 minutes.
- Transfer steaks to platter.
- Discard bay leaf.
- Spoon sauce and olives over steaks and serve.
Loved the taste and scent of bay with the beef, something I don't think I've ever tried on steak. I served the sauce on the side. It's a very typical tasting (but thin)steak sauce.