Recipe by MarieRynr
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.
Top Review by sugarpea
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.
- 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
Directions See How It's Made
- 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.