Herb Rubbed Steaks with Olives Provencale

"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."
 
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Ready In:
1hr 12mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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