Tenderloin Steak with Olive and Artichoke Tapenade


Tenderloin Steak with Olive and Artichoke Tapenade

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

This tapenade features spring artichokes and briny olives for a bright accompaniment to rich beef tenderloin.


½ Cup green olives

½ Cup kalamata olives

1 14 oz can of artichoke hearts, drained

1 clove garlic

1 Tbsp capers, drained

2 tsp lemon zest

1 tsp lemon juice

1 Tbsp extra virgin olive oil

6 Aspen Ridge Natural Angus Tenderloin steaks


  1. Place olives, artichoke hearts, garlic, capers, lemon zest, and lemon juice in a food processor. Pulse until mixture has been chopped to a fine texture.
  2. Slowly pour in olive oil while pulsing mixture until fully incorporated.
  3. Cook beef tenderloin to your preferred doneness. We recommend cooking in a cast iron skillet. Sear steaks for about 2 minutes on each side on the stovetop over high heat. Transfer cast iron skillet with steaks into a 400F pre-heated oven. Bake for about 6-7 minutes for medium.
  4. Serve olive tapenade over beef tenderloin.