Beef fillet with spicy mushroom tapenade, capers and pine nuts
This is how you do it at home
Mushroom tapenade is a crowd pleaser. It’s delicious served on beef fillet, like in this recipe, but also on venison steak, exotic ostrich steak or hare. Or simply accompanying a chicken breast. It’ll lift a piece of fried or poached fish too. And best of all: served on a slice of bread with a glass of tipple!
Main course for 4 people
- 250g / 9oz mushrooms
- 2 garlic cloves
- 50ml / 2fl oz olive oil
- 25g / 1oz pinenuts
- 4 tbsp capers
- 2 anchovy fillets
- 25g / 1oz parsley
- fine salt
- black pepper
- cayenne pepper
- 4 beef fillets, 125g / 4 1/2oz each
- 50g / 2oz / 1/2 stick butter
- 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.