Steak with basil and olive tapenade
6 servings
50 minutes
Steak with basil and olive tapenade is an exquisite dish of French cuisine that embodies the harmony of rich flavors. The grilled sirloin steak, juicy and aromatic, is highlighted by the freshness of green basil and the spiciness of pine nuts mixed with lemon juice and garlic. The olive tapenade made from olives, shallots, and butter adds deep Mediterranean notes. Fried potatoes with capers complete the composition, creating a contrast of textures and flavor shades. This dish is perfect for a festive dinner or gastronomic enjoyment in a cozy setting, revealing the richness of French cuisine in every bite.
1
Let the steaks sit for half an hour at room temperature, wrapped in paper towels to absorb excess moisture.
2
Heat clarified butter in a pan, season the meat on both sides, and fry for four minutes on one side and three on the other. Place the meat in a warm place.
- Clarified butter (ghee): 50 g
- Salt: to taste
- Sirloin steak: 6 pieces
3
Fry thinly sliced potatoes in melted butter and steak fat. When they are almost ready, add capers.
- Clarified butter (ghee): 50 g
- Capers: 100 g
4
In a blender, mix lemon juice with garlic, green basil leaves, pine nuts, salt, and pepper. Transfer to a bowl.
- Lemon: 1 piece
- Garlic: 2 cloves
- Green basil: 200 g
- Pine nuts: 50 g
- Salt: to taste
- Ground black pepper: to taste
5
Wash the blender bowl and mix in pitted olives, shallot, salt, pepper, and butter.
- Pitted black olives: 100 g
- Shallot: 2 heads
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
6
Serve the meat with green basil sauce, a spoon of olive tapenade, and fried potatoes with capers.
- Green basil: 200 g
- Pitted black olives: 100 g
- Capers: 100 g
