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Herb-Rubbed Steaks with Olives Provençale
- 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
Directions:View on Bon Appetit
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