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Herb-Rubbed Steaks with Olives Provencale

See full recipe on: Bon Appetit



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

Nutrition 4 servings

Per Serving % Daily Value
Calories 551
Fat 38g 59%
Carbs 4g 1%
Protein 34g 68%
Fiber 0g 3%
Cholesterol 144mg 48%
Sodium 204mg 8%
     
Fat
Carbs
Protein

Preparation






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