Steak with Basil and Olive Tapenade
⏳ Time
50 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
A sauce made from green basil and pine nuts, this is a cousin of Ligurian pesto, which the French call pistou. We paired it with another Provençal specialty — olive tapenade.
Ingredients
- Striploin steak - 6 pieces
- Fresh basil leaves - 7.1 oz
- Pistachios - 1.8 oz
- Lemon - 1 piece
- Garlic - 2 cloves
- Capers - 3.5 oz
- Pitted olives - 3.5 oz
- Shallot - 2 heads
- Olive Oil - 1 fl oz
- Butter - 1.8 oz
- Ghee - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Let the steaks sit at room temperature for half an hour, wrapped in paper towels to absorb any excess moisture.
Step 2
In a skillet, heat clarified butter until hot, season the meat on both sides with salt, and sear it — four minutes on one side and three minutes on the other. Place the meat in a warm spot.
Step 3
In rendered butter and steak drippings, sauté the sliced potatoes until they are nearly cooked through. When they are almost ready, add the capers.
Step 4
In a blender, combine lemon juice with garlic, fresh basil leaves, pine nuts, salt, and pepper. Transfer to a bowl.
Step 5
Wash the blender bowl and blend together the pitted olives, shallots, salt, pepper, and butter.
Step 6
Serve the meat with a green basil sauce, a spoonful of olive tapenade, and roasted potatoes with capers.
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