Filet Mignon, Horseradish-Olive Tapenade
Cannellini Beans, Wilted Spinach & Arugula, Arugula Flowers
Welcome back to the Borage & Basil Bistro, this summer’s virtual restaurant where all the menu items feature fresh snipped herbs, exotic ripe fruits, and/or edible flowers from our garden.
Tonight’s dinner special is inspired by Chef Nancy Silverton, adapted from a recipe she shares in A Twist of The Wrist, a terrific book of quick flavorful meals. It’s a version of a meat lover’s entree that had been popular for years at Campanile – a truly seminal restaurant – one that influenced the LA dining scene with its farmers market-driven fare spanning over two decades…
The beauty of this dish is that it marries the flavors in one pan – our filet mignon is seared – then the beans are heated in the beef juices, greens added at the end to wilt. Silverton’s suggestion of jarred black olive tapenade paired perfectly with the filet, but here at Borage & Basil, we swirl in some prepared horseradish, which gives the dish an extra kick. Our arugula is flowering, so to finish the plate, the attractive tasty arugula blossoms are scattered about. Arugula flowers taste much like the leaves, but with a delicate crepe paper-like texture.
Borage & Basil’s centerpieces come from the garden as well. Tonight the tables are adorned with a casual bouquet of roses, fennel flowers, yarrow, and Mexican heather.
Beef Filet, Horseradish-Olive Tapenade Recipe
Coat filets with olive oil, season with kosher salt and fresh ground pepper.
Place filets in a hot dry ovenproof pan, over medium high heat for 3 to 4 minutes per side to get a nice crust. Then place into a pre-heated 450° oven for another 3 to 4 minutes depending on the degree of doneness preferred.
Remove beef to a platter and keep warm.
Add cannellini beans to the same pan, cook over medium heat, tossing with the meat juices to coat. Add an extra splash of olive oil if necessary. When the beans are warm, fold in spinach and arugula, cooking briefly until the greens begin to wilt. Finish with a splash of balsamic vinegar and season with salt and pepper. Place the bean mixture on serving plates.
Swirl together equal parts of black olive tapenade and prepared horseradish.
Place a filet mignon atop the bean mixture. Top with horseradish-olive tapenade. Scatter arugula flowers around the greens.
May we suggust you also try our Unique Watermelon Salad consisting of a Watermelon Brick, Pomegranate Syrup, Feta, Cucumber, Borage, Basil, Red Onion, Cayenne, Olive Oil, Sprouted Watermelon Seeds. The recipe can be found here.
5 thoughts on “Filet Mignon à la Nancy Silverton”
I still can’t stop looking at that gorgeous watermelon block!
I love Nancy Silverton’s recipes…..and though I am not a big meat eater, I will be trying this w/ the bean arugula salad and tapenade.
Thanks LL. Always a beautiful meal.