Porterhouse Steak Topped with a Green Olive Tapenade and Mushrooms on a Bed of Baby Spinach 500 g porterhouse steak (cut into 4 steaks) Marinade 30 ml olive oil 1 ml salt 1 ml black
Porterhouse Steak Topped with a Green Olive Tapenade and Mushrooms on a Bed of Baby Spinach
- 500 g porterhouse steak (cut into 4 steaks)
Marinade
- 30 ml olive oil
- 1 ml salt
- 1 ml black pepper
Tapenade
- 1 clove garlic (finely chopped)
- 80 g manzanilla olives (pitted)
- 25 g raw almonds
- 15 ml unsalted butter
- 95 g white mushrooms
- 45 g baby spinach
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Marinate the steak in olive oil, salt and pepper for 10 minutes
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Process the garlic, olives and almonds together in a food processor
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Fry the mushrooms in butter for 5 minutes
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Blanch the baby spinach for 2 minutes
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Place the steak on top of the spinach, spoon 30ml of tapenade on top of each steak and top with the mushrooms
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Serve immediately