TENDER FILLET STEAK MEDALLIONS TOPPED WITH GREEN-OLIVE TAPENADE AND SHIITAKE MUSHROOMS

Ingredients

800g matured fillet steak 2 Tbsp extra olive oil, for frying 1 x 12cm sprig fresh rosemary freshly ground black pepper sea salt, to taste 3 cloves garlic, chopped 200g green olives, pitted and roughly chopped 50g raw almonds, roughly chopped extra virgin olive oil 100g shiitake mushrooms wilted greens or baby potatoes tossed in a home-made vinaigrette, for serving

Cooking Instructions

Slice the fillet into four even portions and leave to marinate in a bowl with the olive oil, rosemary and seasoning, for 15 to 20 minutes. Heat a nonstick frying pan until hot. Sear the fillets on all sides for 8 minutes, or until the meat is tender and browned, then remove from the pan and allow to rest for 5 minutes. In a bowl, mix the garlic, olives and almonds with the olive oil, until combined to form a tapenade. In another pan, heat a drizzle of extra virgin olive oil over a medium heat. Slice the mushrooms and fry until golden and cooked. Plate the fillet medallions and top with a good spoonful of the tapenade and the mushroom. Season and serve with the wilted greens or baby potatoes tossed in a home-made vinaigrette.

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