Herb Rubbed Steaks With Olives Provencale

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 4
• 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 wine
• 3 tablespoons canned tomato puree

Recipe

• 1 rub tenderloin steaks with 1 tbs olive oil; sprinkle with crushed bay leaves.
• 2 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.
• 3 (can be prepared 1 day ahead. cover and refrigerate) bring small saucepan of water to boil over medium heat.
• 4 add olives and return water to boil.
• 5 drain olives.
• 6 scrape most of bay leaves off steaks; sprinkle steaks with salt and pepper.
• 7 heat remaining olive oil in a heavy large skillet over medium high heat.
• 8 add steaks and saute to desiered doness, about 4 minutes per side for medium rare.
• 9 transfer steaks to plate.
• 10 add wine to skillet and bring to boil, scraping up browned bits.
• 11 add tomato puree, whole bay leaf, and drained olives to skillet.
• 12 cook until sauce is slightly thickened, stirring frequently, about 5 minutes.
• 13 return steaks and any accumulated juices to skillet; turn to coat.
• 14 cook steaks until just heated through, turning once, about 2 minutes.
• 15 transfer steaks to platter.
• 16 discard bay leaf.
• 17 spoon sauce and olives over steaks and serve.