Steak Sauce and Marinades

Certified Angus Beef® Chateaubriand

Cote de Boeuf with Black Olive Sauce

• 2 (10 oz.) Certified Angus Beef® Boneless Rib Eye steaks
• 1/2 cup clarified butter
• 1 Tbs. fresh butter
• 1 Tbs. shallots, minced
• 1 tsp. garlic, minced
• 1/2 cup white wine
• 1 cup veal demi-glace
• 1/2 cup puree of black olives
• 1 cup unsalted butter
• Salt and pepper to taste

Garnish:

• Baby vegetables, cooked and seasoned
• Fresh herbs
• Sliced mushroom

Directions

1. For the beef, season with salt and pepper, and saute the Rib Eye steaks with clarified butter and cook until medium-rare. Keep warm.
2. For the sauce, remove fat from the pan. Add 1 tablespoon of fresh butter, shallots and garlic and cook for 1 minute. Add the white wine and reduce all the way to syrup. Add demi-glace and reduce by half. Add the puree of black olives and boil for 1 minute. Remove from the heat and add 1 cup of fresh butter, piece by piece. Do not boil the sauce again. Season to taste and pour the sauce over the steaks.
3. For the garnish, place vegetables, herbs and mushrooms around plates.

Serves 2