When you want a yummy steak meal with a fresh salad, which doesn’t take long to cook, try this one!

All my recipes are for two servings.

• 2 beef tenderloin steaks à 6 oz (170g)
• 3 tbsp sunflower or olive oil
• A sprinkle of salt
• 3 twists from a Tomato & Pepper seasoning grinder
• 2 twists from a Roasted Garlic And Pepper grinder
• 8 tbsp cooking cream or heavy cream for the steaks
• 2 small potatoes or 1 large
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 4 tbsp cooking cream or heavy cream for the potatoes
• 6 – 10 grapes
• 6-8 cherry tomatoes
• ½ cup (120 g) sliced lettuce
• ½ cup (120 g) frozen peas

How to prepare:

Cut the potato into 1/2 inch (10 mm) slices and cook it in a pot with boiling water until they are soft. Drain the potato slices and drizzle cream on them and season with garlic and ground black pepper. Put the lid on the pot.

Pan-fry the steaks in oil on medium high heat for 1 minute. Lower the temperature to
medium heat and cook for 2 minutes. Turn the steaks and cook for 2 more minutes. Lower the temperature to medium low, add the cream in the pan and let simmer for 30 seconds. Season with salt and the pepper seasonings.

Warm up the frozen peas in boiling water for 2-3 minutes.

Divide the potatoes and the lettuce between two plates. Add tomatoes and grapes on both plates. Add one steak on each plate. Add a little cream from the pan on the steaks. Add the peas next to the steaks. Enjoy!