Ingredients

4 servings

　　

Tapenades

1/2 cup pitted kalamata black olives

　　1 tin of flat anchovy fillets, drained (10 fillets)

　　3 tablespoons capers, drained

　　1 cup fresh flat-leaf parsley

　　2 lemons

　　3 jarred roasted red bell peppers, drained

　　3 rounded tablespoons prepared basil pesto

　　8 (1-inch-thick) medallions of beef tenderloin, or 4 New York strip steaks, 8 to 10 ounces each and 1 inch thick, at room temperature

　　Extra-virgin olive oil (EVOO), for liberal drizzling

　　Coarse salt and coarse black pepper

　　4 to 5 cups trimmed, washed, and dried arugula (2 bunches)

　　4 ounces Parmigiano-Reggiano, shaved with a vegetable peeler

　　Crusty bread, warmed in a low oven until crisp

　　

Step 1

In a food processor, grind the olives with the anchovies, capers, 1/3 cup of the parsley, and the juice of 1/2 lemon. Scrape into a small ramekin or dish and wash and dry the processor bowl.

　　

Step 2

Preheat a heavy skillet over high heat.

　　

Step 3

Place the red peppers, pesto, the zest of 1 lemon, and 1/3 cup of the parsley in the processor bowl and grind. Scrape the red pepper paste into another ramekin.

　　

Step 4

Drizzle the steaks with EVOO and season with salt and pepper on both sides. When the skillet is screaming hot, cook the steaks for 2 minutes on each side for rare, 3 on each side for medium rare, 4 minutes on each side for medium to medium well. Let the meat stand for 5 to 10 minutes for the juices to redistribute in the meat.

　　

Step 5

Toss the arugula and the remaining 1/3 cup of parsley leaves with the juice of the zested lemon. Squeeze the lemon with the cut side up to keep the seeds from falling into the bowl. Drizzle the greens liberally with EVOO and season them with salt and pepper. Add the shaved cheese to the greens.

　　

Step 6

Serve the steaks with wedges of the remaining lemon half to squeeze over the top. Pass the tapenades at the table for topping the steaks. Serve the greens and warm, crusty bread alongside the steaks.

　　Rachael Ray 365: No Repeats