Name: Herb-Rubbed Steaks with Olives Provencal
Yield: Makes 4 servings
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

Herb-Rubbed Steaks with Olives ProvencalNoel Barnhurst

PROVENCE

This dish is typically made with pitted, brine-cured black olives (Kalamata or Niçois work well), but if olives cassées — the green, fennel-brined olives of Provence — can be found, try them here in equal quantity after draining them. Accompany the steaks with mushrooms sautéed with garlic and herbs. What to drink: A Rhône red, such as a Gigondas, or Syrah.

Recipe notes

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