Saturday 24 February 2018

Fillet steak Provençale

Fillet steak Provençale
Fillet steak Provençale

Marco Pierre White

Serves four

You will need

4 anchovy fillets

8 green olives per person

1 tablespoon extra virgin olive oil

4 fillet steaks, about 180g each

About 200g olive tapenade

Fresh herbs of your choice, to garnish


Slice each anchovy fillet into five long strips. Slice the green olives lengthways into three segments and then cut each segment into halves (or thirds, depending on size) so that they look like little petals.

Set the anchovy strips and olive petals aside while you cook the steaks.

In a heavy-based pan, heat the olive oil and fry the steaks for three to four minutes on each side until deliciously caramalised, turning them only once. Remove the pan from the heat and allow the steaks to rest in the pan in a warm part of the kitchen for five to 10 minutes.

Assemble by spreading the tapenade on each steak, then criss-cross the anchovies over the meat. To complete the dish, put the olive petals within the criss-crosses, and drop some fresh herbs on top.

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