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Although there are many different ways of making steak, this is one of my favourites.  Since I rarely eat steak, I enjoy this even more.

After so many sweet posts yesterday in celebration of pi, I thought it would be nice to indulge in a savoury meal.  This one is a classic that is simple, elegant, and delicious.  Shopping for this meal was as much fun as it was delicious.  I love going into Kensington market, and visiting my usual butcher, cheese shop, bakery, fish monger, and produce shop.  When I first moved to Toronto, I found it difficult to know where to go in Kensington as there are multiples of everything.  It took me time to learn by repeated observation which places had high stock turn-over, the freshest crispest vegetables, and the cleanest practices.  Now that I may be leaving Toronto in the near future, I have finally established my favourites.  Too bad it took so long!

And for my vegetarian friends, I will soon post cauliflower steaks, but in the meantime I will let Catherine have the majority of the vegetarian posts.

Ingredients – for 2 dinners

-2 Tbsp butter
-1 Tbsp cracked pepper
– 2 beef tenderloin (or other) steaks
-3 Tbsp crême fraiche
-1 pinch salt per steak
-1 quantity warmest wintery mashed potatoes (https://gourmeh.wordpress.com/2011/02/10/warmest-wintery-mashed-potatoes/)

Directions

In a heavy-bottomed frying pan, heat the butter over medium heat.  Place the pepper on a cutting board or plate, and press both sides of each steak into it.  Once the butter is bubbly, sear one side of the steak and leave it in place for about 3-4 minutes (or more if the steak is really thick).  Using a spatula, carefully lift it up and turn it over, searing the other side for an additional 3-4 minutes.  These steaks were really thick, so it took closer to 6 minutes a side for a rare-medium-rare outcome.  Once the steaks are done to your liking, simply remove the steaks from the pan, and add the creme fraiche and salt to the pan and bring to a quick simmer, scraping the bottom of the pan to incorporate cooking juices.  Pour a little of this sauce over the steaks and the mashed potatoes.  This is great with any green vegetable, and can be garnished with parsley.  Enjoy!

-Sitelle

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