1 T. butter or olive oil
\n1\/2 C. thinly sliced shallots or chopped onion
\n1 C. canned beef broth
\n1\/2 C. port wine or additional beef broth
\n4 (4 to 6 oz.) beef tenderloin steaks, cut 1 to 1-1\/4-inches thick
\n1\/2 tsp. salt
\n1\/2 tsp. freshly ground black pepper
\n1\/2 C. drained Lindsay Pitted Ripe Olives, thickly sliced
\n1\/4 C. (1 oz.) crumbled blue or gorgonzola cheese
\n1 T. chopped fresh thyme or basil<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 387
\nFat: 20g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n