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Ingredients

Method
  • 800 g matured fillet steak
  • 2 T olive oil
  • 1 sprig fresh rosemary
  • Sea salt and freshly ground black pepper, to taste
  • 3 cloves garlic, chopped
  • 200 g green olives, pitted and roughly chopped
  • 50 g raw almonds, roughly chopped
  • 1 T extra virgin olive oil
  • 100 g shiitake mushrooms
  • Wilted greens or baby potatoes tossed in a home-made vinaigrette, for serving

Method

Ingredients

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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