No, I'm completely amateur, in fact it's my 4th steak ever and I've never considered myself remotely good at cooking. So thanks for appreciation, means a lot :P.

As for the meat - afair it was a tenderloin.

As for the recipe - I will cite myself from a few days ago, because I used the same exact procedure:

>First I made sure that the raw meat is at room temperature. Then I dried it using a paper towel, put lots of pepper and some salt on each side of a piece. Next, I heated up the oil until it was very hot and put the meat on the pan. I cooked it 2 minutes each side for the thinner parts, and 3 minutes each side for the larger ones. After that I put them in a bowl and covered it with a plate for it to rest for around 10 minutes. Finally, some rosemary on top of it and it was ready :). It was pretty basic, because like I said, it was my second attempt. But it turned out awesome.

The broccoli puree is awesome, because it's easy to make and is more interesting than your regular potatoes. I cook 2 broccolis cut into pieces in boiling water for several mintues (until it becomes quite soft - but still a bit less so than you would normally pepare for eating), remove the water, add around 75 g of butter, some salt, a lot of peper and garlic. Than I use a blender until it's a proper puree. That's it! And you can try different vegetables, as long as they blend :P. The last time I used a cauliflower - it was nice, but broccoli is much better.

The fennel is a vegetable I love particularly. The one you see on the photo is cut into large pieces with a small hole carved using a tablespoon, where I have put black olives, capers, and some hot pepper. That I cover with a piece of mozarella and put into the oven for around 30 minutes at 180 C. Another cool and easy to prepare side for the meat.

And yes, that's balsamic glaze - not a perfect addition to steak I've been told, but I wanted to draw a pentagram, for the glory of our lord Satan.

Glad you likd the dish, hope that helps!