Filet Mignon with a Lemony Artichoke and Olive Tapenade

We buy a lot of foods in bulk and then freeze them for later. I never know just what Larry is going to bring out of the freezer, so unless I am planning something specific, I come up with menu ideas on the fly. This time around, Larry pulled out some filet mignon. Filet mignon is SUPERB all on its own, and does not really need anything else to make it delicious, but where’s the fun in that. As you know, I love to create. Besides, Larry had said along time ago that I could not possibly go through all my recipes in my cookbooks, and I am doing my absolute best to prove him wrong. Since then, I have accrued many, many more cookbooks too. It is definitely a challenge, but I think I am completely up to the task. While going through my culinary library, trying to come up with something new for dinner, I came across a recipe for a lemony, artichoke tapenade to top the steak. Well, of course I had to make the recipe my own by adding or deleting things or by making other changes along the way.

A tapenade is a type of spread, traditionally made from chopped olives, capers, and anchovies. It originated in Marseille, in the Provence region of France, in 1880. From there, the recipe spread all through the Mediterranean region of Europe and North Africa. The French name for capers is tapena, hence the name tapenade. Today, there are many different varieties of tapenades. Tapenades are most often used as either a spread for breads or as a stuffing for meats. I used it as a topping for my filet mignon. I did actually serve my filet with wild rice too, just the the recipe suggested, as well as some mushrooms cooked in a creamy wine sauce, olive bread A Batch of Tuscan Olive Bread and a delicious cabernet sauvignon. The Celebrations Continue

This tapenade is so easy to make and it taste so good too. I am already thinking of new possibilities on how to use the leftovers.

Lemony Artichoke and Olive Tapenade

1 can artichoke hearts, drained

1 shallot, minced

1/3-1/2 cup mixed olives, pitted

1/4 cup Peruvian peppers.

1 TBSP lemon juice

1 tsp lemon zest

1 TBSP garlic

2-3 TBSP olive oil

salt & pepper to taste

Chop the artichoke hearts and olives well, then mix together and combine thoroughly with all the other ingredients. That’s it. Easy-peasy. Not everything I make is hard or complicated. In fact, a lot of what I make is not, although as you know, I certainly can do those more complicated recipes and meals too. This tapenade can be served either chilled or at room temperature.

For the filet mignon, all I did was season it with salt, pepper and olive oil and let it sit for about 3 hours before grilling it. Once the filet was done, I topped it with the tapenade and dinner was served. DELICIOUS!

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people. View all posts by ajeanneinthekitchen