Perdurabo’s Herb-Rubbed Steaks With Olives Provencal

Filet mignon with herbs and olives

While doing his Paris working, Aleister Crowley enjoyed beefsteak at a number of meals. Since he didn’t always mention how the steaks were prepared, we’ve been reviewing a number of French beefsteak recipes that the Great Beast could have eaten during the time he wrote this particular diary. Prior blogs have discussed Bifteck au Poivre, Bifteck Marchand de VinSirloin with Paris Butter, and Tournedos Rossini.

Herb-Rubbed Steaks With Olives Provencal

  • 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

Filet mignon with herbs and olivesRub tenderloin steaks with 1 tablespoon olive oil, then 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.

Bring small saucepan of water to boil over medium-high heat. Add olives, and return water to boil. Drain.

Scrape most of bay leaves off steaks, then rub steaks with salt and pepper. Heat remaining 1 tbs 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 about 5 minutes, stirring often, until sauce is slightly thickened. Return steaks and any accumulated juices to skillet, turning to coat. Cook steaks about 2 minutes, until just heated through, turning once. Transfer steaks to platter. Discard bay leaf. Spoon sauce and olives over steaks and serve.



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