60g pitted green Fragata olives
1 crushed Fragata garlic clove
4 beef fillet steaks
1/2 cup flat leaf parsley
2 tsp baby salted Fragata capers, rinsed and drained
2 tsp lemon juice
1tbsp extra virgin olive oil
Place olives, parsley, capers, lemon juice and olive oil in a food processor and process to a coarse paste. Season with freshly ground black pepper.
Heat a chargrill pan on high heat. Brush steaks with olive oil. Season wit sea salt and black pepper. Cook steaks for 2-3 minutes on each side for medium. Remove and cover loosely with foil and rest for 5 minutes.
To serve place rested steaks on a serving plate and top with tapenade.