Steak and condiments

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Another thing I imported from Finland was a pair of beef tenderloin steaks. This is “dude food”, when you want to please your man.

It is important to treat a good steak with respect. Always take the beef out the fridge to room temperature 1h before preparing it. Then the meat and fat from the meat doesn’t get chocked when hitting the hot pan and the juices stay inside the beef. And I tend to only season the steak with salt and pepper.

To accompany the beef, I made some roasted potatoes, slice the potatoes and drizzle with olive oil, 2-3 garlic cloves and salt and pepper. Bake in an 220 oven for about 20 minutes until golden.

The asparagus, I wrapped in a slice of bacon and grilled off while the beef was resting. You could serve this with a red wine sauce or pepper sauce if you’d like.

When frying the beef, always always always make sure the pan is super hot! You should always rest the beef minimum 5-10 minutes wrapped in tin foil after frying it.

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