Collection of useless information circuitous to the OPERATION: Poisson Rouge Adventure.
This 6 week installment of Cruising with Cyn, we will be exploring local cuisine from the regions we will be visiting. Ken and I will be preparing a traditional meal from Barcelona, Naples, Rome, Florence, Nice and Toulon. We will be posting the receipe and our review.
Herb-Rubbed Steaks with Olives Provencal | |
Ingredients | |
4 6-ounce beef tenderloin steaks (each about 1 inch thick) 2 tablespoons extra-virgin olive oil 3 bay leaves (2 finely crushed, 1 whole) 1/2 cup brine-cured olives (such as Kalamata) 1 cup dry white wine 3 tablespoons canned tomato puree |
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Instructions | |
• 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 boil over medium-high 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 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and sauté to desired doneness, 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. | |
Bon Appetit! Now that we are all stuffed to the gills next week we should take in a movie.
Your going to need more than 4 steaks if the whole family comes! Just say when.
ReplyDeleteMmmm! Beef.
ReplyDeleteDiscarad the bay leaf!?!?! Just a pinch between my cheek and gums gives me that full "Herb-Rubbed Steaks with Olives Provencal" flavor, all day!
ReplyDelete