• Clean the mushrooms and quarter them. Peel the garlic cloves.
• Place a wok on a high heat until it starts to smoke. Pour in a glug of oil and add the mushrooms. Mince the garlic over the pan and stir-fry everything briefly (about 2 minutes). Pour away any juices that have come out of the mushrooms.
• Toast the pinenuts in a dry frying pan on a high heat. Be careful, they will continue to brown once the pan has been taken off the heat.
• Put the mushroom mixture, pinenuts, capers, anchovy fillets, parsley and remaining olive oil in a food processor and whizz to a coarse paste. Season with salt, pepper and cayenne pepper. Leave to cool.
• Take the beef out of the fridge half an hour before cooking. Sprinkle with salt and pepper.
• Heat up a frying pan on the hob. Melt ¼ of the butter in the pan. Fry the steaks on both sides till browned. Add the rest of the butter, let it brown then fry the steaks on a medium heat until they’re done to your liking; about 1-3 minutes depending on the thickness of the steaks.
• Place the steaks on warm plates. Stir through the tapenade then scoop a nice spoonful onto each steak. Serve with the rest of the tapenade on the side.

Delicious with grilled vegetables, like our grilled mushrooms.