Herb-Rubbed Steaks with Olives Provencal

Herb-Rubbed Steaks with Olives Provencal
Photo by Noel Barnhurst


  • ½ cup brine-cured olives (such as Kalamata)
  • 3 tablespoons canned tomato puree
  • 1 cup dry white wine
  • 3 bay leaves
  • 4 6-ounce beef tenderloin steaks
  • 2 tablespoons extra-virgin olive oil

Rub tenderloin steaks with 1 tablespoon olive oil; sprinkle with crushed bay leaves. 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.) Bring small saucepan of water to boi...

View full recipe at Epicurious


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