WAGYU RIB FILLET, ROASTED VEGETABLES AND TAPENADE

A simple meal of quality beef, roasted pumpkin, baby carrots and eggplants and a dollop of tapenade (recipe below).

TAPENADE

250 GMS PITTED KALAMATA OLIVES
1 TABLESPOON OF FINELY DICED ONION
3 CHOPPED ANCHOVY FILLETS
2 TEASPOONS OF CHOPPED GARLIC
1 TABLESPOON OF RINSED CAPERS
LEAVES FROM 2-3 THYME STEMS
PINCH OF CHILLI POWDER
50 MLS EXTRA VIRGIN OLIVE OIL
SQUEEZE OF LEMON JUICE

Pulse the olives, onion, anchovies, garlic, capers, thyme and chilli in a food processor - just once or twice to produce a rough mixture. With the motor now running constantly, drizzle in the olive oil. You might need to stop and scrape down the sides once or twice. Some people like to blend until very smooth. I prefer a little texture. Add a very small amount of lemon juice - less than half a teaspoon and stir through. This will keep for several weeks in the fridge.

WAGYU RIB FILLET, ROASTED VEGETABLES AND TAPENADE