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Steak with basil and olive tapenade

Steak with basil and olive tapenade, Prescriptions, Any category, Any kitchen, Main dishes, French cuisine, Steaks

Ingredients portion 6

Sirloin steak 6 pieces

Green basil 200 g

Pine nuts 50 g

Lemon 1 piece

Garlic 2 cloves

Capers 100 g

Seedless olives 100 g

Shallots 2 heads

Olive oil 50ml

Butter 50 g

Melted butter 50 g

Salt to taste

Ground black pepper to taste

Cooking instructions 50 minutes

1 Let the steaks stand at room temperature for half an hour, wrapped in paper towels to soak up the excess liquid.

2 Heat the melted butter in a frying pan, salt the meat on both sides and fry – four minutes on one side and three on the other. Put the meat in a warm place.

3 Fry the thinly sliced potatoes in the ghee and steak fat. When almost cooked, add the capers.

4 In a blender, mix the lemon juice with the garlic, green basil leaves, pine nuts, salt and pepper. Place in a bowl.

5 Wash the bowl of the blender and mix the seedless olives, shallots, salt, pepper and butter into it.

Rye flour biscuits

6 Serve the meat with green basil sauce, a spoonful of olive tapenade and roast potatoes with capers.

Recipe tip A sauce based on green basil and pine nuts is a relative of the Ligurian pesto, which the French call pistou. We have added another Provençal speciality, olive tapenade, to its tandem.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .