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Beef Petite Tender with Chianti Black Olive Sauce
by Chef Michel Wahaltere - miniBAR

Ingredients for Chianti Black Olive Sauce:
1T. olive oil
2 ea. shallots
4 ea. garlic cloves
2 ea. carrot
1 ea. orange cut in pieces
1/2 btl. Cianti red wine
4 c. demi-glace
1 c. olive pitted
1/3 c. olive brine

Preparation:

• Sautéed the shallots, garlic and carrots with olive oil. Add the red wine and reduce to half.
• Add the demi-glaze and reduce to a nice consistency.
• Strain and add olives, cook for two minutes. Add the brine and cook for two more minutes.
• Pour in blender and blend until smooth and strain again.
  

Ingredients for Beef Shoulder Tender Steaks:

6 beef shoulder tender steaks
3 cloves garlic, minced
3 T. olive oil
2 t. fresh thyme, chopped
1/2 t. fresh rosemary, chopped
1 t. salt
1/4 t. black pepper

Preparation:

• Place steaks in a shallow baking dish. Season with salt.
• Combine marinade ingredients and pour onto meat, turn to coat, and cover with plastic wrap.
• Allow to marinate in refrigerator for 1 hour at least.
• Preheat grill for medium high heat.
• Remove meat from dish and discard marinade. Place onto grill and cook for 5-7 minutes per side.
• When meat reaches desired doneness, remove from heat all let meat sit for 3 minutes before slicing.