A meal for one on a winter's night

Winter has descended on the Yukon, and the end of November is here. The cover story on Saveur (the cooking magazine) was on beef tenderloin, and was making me feel hungry. I stppped at the Superstore and got a small piece and took half of it to prepare tonight.

I took a piece of tenderloin, rolled it in crushed peppercorns, French coarse sea salt and rosemary, and sauteed it in butter and olive oil. Roasted blanched, Yukon potatoes in the oven with butter and olive oil, also with rosemary.

When the beef was crisp on the outside and rare inside, I stuck it in the oven on top of the roasting potatoes. In the frying pan from the beef, added calvados (apple brandy) and yoghurt and stirred it together over low heat. Put the beef and potatoes on a plate and ladled the sauce over the beef. I served it to myself with a glass of Italian Montepulciano. Yummy!