Herb-Rubbed Steaks with Olives Provencal

Name: Herb-Rubbed Steaks with Olives Provencal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 bay leaves (2 finely crushed, 1 whole); 680 grams beef tenderloin steaks (each about 1 inch thick); 237 milliliters dry white wine; 118 milliliters brine-cured olives (such as Kalamata); 2 Tbsps extra-virgin olive oil; 3 Tbsps canned tomato puree

Herb-Rubbed Steaks with Olives Provencal is valentin day will be even more special with this recipe. Head to the store and pick up tomato puree, brine-cured olives, olive oil, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rub tenderloin steaks with 1 tablespoon olive oil; sprinkle with crushed bay leaves.

Ingredients you will need

Tenderloin Steak

Bay Leaves

Olive Oil

Dry Seasoning Rub

Place steaks in small glass baking dish in 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.)

Ingredients you will need

Steak

Equipment you will use

Glass Baking Pan

Bring small saucepan of water to boil over medium-high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add olives and return water to boil.

Ingredients you will need

Olives

Water

Drain olives.

Ingredients you will need

Olives

Scrape most of bay leaves off steaks; sprinkle steaks with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Steak

Heat remaining 1 tablespoon olive oil in heavy large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add steaks and sauté to desired doneness, about 4 minutes per side for medium-rare.

Ingredients you will need

Steak

Transfer steaks to plate.

Ingredients you will need

Steak

Add white wine to skillet and bring to boil, scraping up browned bits.

Ingredients you will need

White Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato Puree

Bay Leaves

Olives

Steak

Sauce

Equipment you will use

Frying Pan

Transfer steaks to platter. Discard bay leaf. Spoon sauce and olives over steaks and serve.

Ingredients you will need

Bay Leaves

Olives

Steak

Sauce

Equipment

Glass Baking Pan

Sauce Pan

Frying Pan

Ingredients

Servings:

bay leaves (2 finely crushed, 1 whole)680grams

beef tenderloin steaks (each about 1 inch thick)237milliliters

dry white wine 118milliliters

brine-cured olives (such as Kalamata)2Tbsps

extra-virgin olive oil 3Tbsps

canned tomato puree

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.