1 T. butter or olive oil
1/2 C. thinly sliced shallots or chopped onion
1 C. canned beef broth
1/2 C. port wine or additional beef broth
4 (4 to 6 oz.) beef tenderloin steaks, cut 1 to 1-1/4-inches thick
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 C. drained Lindsay Pitted Ripe Olives, thickly sliced
1/4 C. (1 oz.) crumbled blue or gorgonzola cheese
1 T. chopped fresh thyme or basil

Heat butter in a heavy medium saucepan over medium heat. Add shallots; cook 2 minutes, stirring frequently. Add broth and wine; bring to a boil. Reduce heat; simmer uncovered until sauce has reduced to 1/2 C., about 20 minutes. Meanwhile, season steaks with salt and pepper. Grill over medium-hot coals or in a ridged grill pan over medium heat until cooked as desired, 4 to 5 minutes per side for medium rare depending on thickness of steaks. Remove reduced sauce from heat; stir in olives, cheese and thyme. Arrange steaks on warm serving plates; top with glaze.

Yield: 4 servings
Calories: 387
Fat: 20g
Fiber: 0g