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.
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.
