Recipe by Lindsay® Olives
"Lindsay® Black Olives and blue cheese, swirled into a port wine and beef stock reduction, are a decadent finish for the perfect steak and an unforgettable meal."
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butter or olive oil
thinly sliced shallots or chopped onion
canned beef broth
port wine or additional beef broth
4 (6 ounce)
beef tenderloin steaks*, cut 1 to 1 1/4-inches thick
freshly ground black pepper
drained Lindsay® Black Ripe Pitted Olives, thickly sliced
crumbled blue or gorgonzola cheese
fresh thyme or basil, chopped
Great wine sauce and very easy to prepare. Best compliment from last night's dinner: "downtown good."
I used 2/3 potency beef demi glaze instead of broth, which I think helped reduction process and maybe added to flavor? Also did a side of shrooms w/butter sauce, and a side dish of blue cheese crumbles. Most put shrooms on steak, then the reduction sauce as well as a sprinkle of b.c. crumbles. Had 6 people to dinner so had to make a second batch, but that allowed extra dabs. Enjoy.
the sauce was tasty, but not very attractive. Very runny, even though I reduced the sauce. Served it with a beef tenderloin.
TRULY SPECIAL! This is delicious. I used basil over thyme and it was perfect. Oonly prob I had was the reduction, still a lot of liquid after 30 minutes cooking. Will try with beef consumme next time as it is already thicker than regular broth. Thanks for a great recipe!
My husband made this for me tonight and we love it! He reduced the measurements of wine to 1/2 and the broth to 3/4 of what is stated. The reducing time took no more than 20 mins using these ratios. In addition he also used mushrooms, two slices of bacon, 3-4 green olives and gargonzola instead of the bleu cheese. Gotta give it a try. I'm not a fan of olives, but this was a hit!!!
This was wonderful -- I even forgot the thyme/basil at the end. I used sherry I had on hand instead of port, and used Danish Blue cheese. I reduced it for about 20 minutes and at the end stirred the cheese into the sauce, which thickened it up a bit. Was very flavourful. I didn't have olives, so I subsituted mushrooms. Will make again for sure.
This was great. We used the thyme and shallots. The sauce turned out a little too watery. It could be because I didnt reduce the liquid enough, or possibly because the heat was too high when I added the cheese. We also used Gorgonzola only because its my favorite. We will definately make this again!!
This was delicious and a wonderful way to impress new friends :)
Easy and very tasty, would definately make it again
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Steak with Olive-Blue Cheese Glaze
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 256
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