Filled baked potato with rump steak, onion and herb butter and salad

Name: Filled baked potato with rump steak, onion and herb butter and salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Baked potatoes (approx. 250 g each); 1 small red onion; 4 Stem(s) flat leaf parsley; 1 small bunch of chives; 100 g Butter; 7-10 Tbsp Salt; 60 g Radishes; 1/2 Bed of garden cress; 100 g Feta cheese; 250 g Low-fat curd; 100 g Whole milk yoghurt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 2 TEASPOONS Sugar; 4 Rump steaks (approx. 180 g each); 5 TABLESPOONS Oil; 3 TABLESPOONS light balsamic vinegar; 1 TEASPOON Mustard; 80 g Lamb's lettuce; 50 g Rocket; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Baked potatoes (approx. 250 g each)
1 small red onion
4 Stem(s) flat leaf parsley
1 small bunch of chives
100 g Butter
7-10 Tbsp Salt
60 g Radishes
1/2 Bed of garden cress
100 g Feta cheese
250 g Low-fat curd
100 g Whole milk yoghurt
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
2 TEASPOONS Sugar
4 Rump steaks (approx. 180 g each)
5 TABLESPOONS Oil
3 TABLESPOONS light balsamic vinegar
1 TEASPOON Mustard
80 g Lamb's lettuce
50 g Rocket
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Wash the potatoes thoroughly, grate them dry and wrap them in aluminium foil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 1-1 1/4 hours.
2
In the meantime peel and finely dice the onion. Wash parsley, shake dry and chop finely. Wash the chives, shake dry and cut into fine rolls, except for a few stalks for garnishing.
3
Mix herbs, onion and butter thoroughly with a fork, season with salt. Put the butter mixture as an elongated strip on a piece of cling film. Roll up, forming a firm roll.
4
Clean, wash and dry radishes. First cut into thin slices, then into strips. Cut cress from the bed. Crumble the cheese, mix with the quark, yoghurt, cress and radishes. Season with salt, pepper, lemon juice and sugar.
5
Cover and place in a cool place.
6
Dab meat dry. Heat 2 tablespoons of oil in a large frying pan. Fry the steaks in this pan for 6-8 minutes, turning them over a little bit. Remove the steaks, wrap them in aluminium foil and let them rest.
7
In the meantime, mix vinegar, mustard and 1 teaspoon sugar in a bowl. Add 3 tablespoons of oil in a thin stream and season to taste with salt and pepper. Clean and wash the salad, spin dry and chop it smaller if necessary.
8
Fold in the dressing. Remove potatoes from the oven. Cut in the middle, break open and fill with curd dip. Arrange on plates with steaks and salad. Remove foil of herb butter, cut roll into slices, place slices on steaks.
9
Garnish with chives.