Makes 4 servings. Difficulty
For the steaks: 4 filet mignon steaks, about 1-1/2 inches thick Olive oil Salt and freshly ground black pepper
For the Garlic-Olive Tapanade: 1 cup kalamata olives (organic is preferred) 1 Tablespoon capers 2 garlic cloves, minced 1/2 teaspoon hot red pepper flakes 3 Tablespoons red wine vinegar 1/2 cup extra virgin olive oil 2 Tablespoons fresh basil, chopped Salt and freshly ground black pepper
Prepare the Garlic-Olive Tapanade: Coarsely chop the olives. Place the olives and remaining ingredients in a bowl and stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Let sit for at least 10 minutes.
Prepare the grill. Rub both sides of the steak with olive oil and season with salt and freshly ground black pepper. Grill the steaks over high heat for about 6 minutes per side for medium rare. Transfer the steaks to a platter. Spoon a heaping tablespoon of the Garlic-Olive Tapanade over steaks and then tent platter with foil and let the steaks rest for about 5 minutes. Serve.