4
Easy
15 minutes, plus 15 minutes marinating time
10 to 15 minutes
Slice the fillet into four even portions and leave to marinate in a bowl with the olive oil, rosemary and seasoning, for 15 to 20 minutes.
Heat a nonstick frying pan until hot. Sear the fillets on all sides for 8 minutes, or until the meat is tender and browned, then remove from the pan and allow to rest for 5 minutes.
In a bowl, mix the garlic, olive and almond with the olive oil, until combined. In another pan, heat a drizzle of extra virgin olive oil over a medium heat.
Slice the mushrooms and fry until golden and cooked.
Plate the fillet medallions and top with a good spoonful of the tapenade and the mushroom.
Season and serve with the wilted greens or baby potatoes tossed in a home-made vinaigrette.
Per serving: 2194.5 kJ, 44.2 g protein, 29 g fat, 17.5 g carbs
