Beef fillet steaks with grilled potatoes
easy
60 mins
60 mins
Ingredients
- 4 Potatoes (about 100 g each)
- 1 TEASPOON Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Caraway seeds
- 75 g red, green and yellow peppers
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 4 TABLESPOONS White wine
- 2 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp Pepper
- 4 (120 g each) Beef fillet steaks
- 100 g Double cream cream cheese
- 2 TABLESPOONS clotted cream
- 1 TABLESPOON Chive rolls
- 1 TABLESPOON chopped parsley
- 7-10 Tbsp flat leaf parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes. Spread aluminium foil with fat, sprinkle with salt and caraway seeds. Wrap potatoes in the foil. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-55 minutes.
- 2
Clean, wash and dice the peppers. Peel garlic and chop finely. Fry the bell pepper and half of the garlic in a tablespoon of oil. Add white wine and vinegar and let it boil down a little bit in an open pot for about 5 minutes.
- 3
Season with salt and pepper. Pat the beef steaks dry. Season with salt and pepper, brush with remaining oil and cook in the oven under the grill for 3-5 minutes or in the frying pan for 5-8 minutes.
- 4
Stir cream cheese and sour cream until smooth. Stir in remaining garlic and herbs. Season to taste with salt and pepper. Halve the potatoes in the foil, spread with the cream cheese and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for a short time.
- 5
Arrange 2 steaks and potatoes with paprika vegetables on plates. Garnish with parsley.
Nutrition Facts
730 kcal
29 g
39 g
59 g
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