Tapenade Crusted Rib Eye in Mushroom Sauce

Had some left over tapendade (made from Cento cured black olives). Smothered a ribeye steak with the tapenade and some extra olive oil to spread it. Let sit for about 4 hours.

Then quartered some button mushrooms--squeezed dried in paper towel--and sauteed in butter till brown. Threw in chopped shallot, let cook about 3-4 minutes and removed from skillet.

Then scraped off tapenade from steak and paper-towel dried. Added to the hot skillet I just cooked mushrooms in to brown both sides. Remove. Then smothered both sides with tapenade again and put under broiler till med-rare.

Meanwhile, Added mushrooms back to skillet, 1/2 cup beef stock, glob of wine and reduced (and scraped some extra tapenade into skillet).

I served the mushroom sauce under the steak. I think this dish would have been perfect if I had added goat cheese to mushroom sauce.

(goes well with sauteed garlic and fresh spinach)