• 2 tbsp (25 ml) mixed or black peppercorns, coarsely crushed
• 4 beef tenderloin steaks, 3/4-in. (2 cm) thick, trimmed
• 1 tsp (5 ml) extra virgin olive oil
• chopped parsley or snipped fresh chives to garnish
• Leek and mustard mashed potatoes:
• 2 lbs (900 g) potatoes, peeled and cut into chunks
• 2 tsp (10 ml) extra virgin olive oil
• 200 g leeks, finely chopped
• 1/2 cup (125 ml) low-fat milk
• 1 tbsp (15 ml) whole-grain mustard
• 1 1/2 tbsp (25 ml) reduced-salt margarine
• pepper to taste

1. Place potatoes in pot and pour over boiling water to cover by 2 in. (5 cm). Bring back to boil, then reduce heat and cook for 15–20 minutes or until potatoes are very tender.

2. Meanwhile, spread crushed peppercorns on plate and press steaks into them until coated with peppercorns on all sides.

3. Heat oil for mashed potatoes in nonstick frying pan. Add leeks and cook, stir­ring constantly 3–5 min­utes or until tender. Transfer to plate lined with two layers of paper towel to drain. Heat milk in pot until hot.

4. When potatoes are tender, drain them, shaking colander or sieve to remove any excess water, and return to pan. Pour hot milk over potatoes; mash until completely smooth. Add leeks, mustard and margarine, and season with pepper. Beat well to mix, then cover and keep warm.

5. Heat ridged cast-iron broil pan over high heat until hot. Brush pan with olive oil, then reduce heat to medium-high. Place steaks in pan and cook 3 minutes per side for rare, 3 1/2 minutes per side for medium-rare, 4 minutes per side for medium, 5 min­utes per side for well done.

6. Mound potatoes on each warmed plate and place steak next to it. Drizzle pan juices over steaks and sprinkle with parsley or chives. Serve immediately.

Serves 4

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