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Recipes, Videos & Articles

RECIPE OF THE WEEK
TENDER FILLET STEAK MEDALLIONS TOPPED WITH GREEN-OLIVE TAPENADE AND SHIITAKE MUSHROOMS
Recipe by:
Abigail Donnelly
Serves:
4
Dietary considerations:
Wheat free / Gluten free / Low carb / Dairy free
prep time
15 minutes
cooking time
10 - 15 minutes

INGREDIENTS:

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

BUY INGREDIENTS

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, olive and almond with the olive oil, until combined. 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.

Per serving: 
2194.5 kJ, 44.2 g protein, 29 g fat, 17.5 g carbs

Wine:
La Motte Shiraz 2006




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