Steak with Basil and Olive Tapenade
Main Dishes • French
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 5 oz
- Pistachios 0 oz
- Lemon 1 piece
- Garlic 2 cloves
- Capers 5 oz
- Pitted olives 5 oz
- Shallot 2 heads
- Olive Oil 0 fl oz
- Butter 0 oz
- Ghee 0 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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