Juicy steaks with baked cheese potatoes

Name: Juicy steaks with baked cheese potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g new potatoes; 1⁄2 Bundle (approx. 30 g) Wild garlic; 100 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g small mushrooms; 6 small vine tomatoes; 1 medium onion; 5 discs Breakfast bacon (Bacon); 75 g Gouda (play); 100 g Herb cream cheese; 4 Stem(s) Parsley; 2 TABLESPOONS freshly grated parmesan; 3 TABLESPOONS + some oil; 1 coated tbsp. flour; 100 g Whipped cream; 4 Hoof steaks (à approx. 200 g; approx. 2 cm thick); 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g new potatoes
1⁄2 Bundle (approx. 30 g) Wild garlic
100 g soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g small mushrooms
6 small vine tomatoes
1 medium onion
5 discs Breakfast bacon (Bacon)
75 g Gouda (play)
100 g Herb cream cheese
4 Stem(s) Parsley
2 TABLESPOONS freshly grated parmesan
3 TABLESPOONS + some oil
1 coated tbsp. flour
100 g Whipped cream
4 Hoof steaks (à approx. 200 g; approx. 2 cm thick)
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Wash the potatoes well and cook them for about 15 minutes. Quench and let cool. Wash and chop wild garlic and mix with the butter. Season with salt. Spread as a string on foil and use the foil to form a roll and wrap in it.
2
Cold. Clean, wash and possibly halve the mushrooms.
3
Wash and halve the tomatoes. Peel and finely chop the onion. Cut the bacon into strips. Grate Gouda finely and mix with cream cheese. Wash parsley, shake dry and chop finely. Cut potatoes lengthwise in half, spread the cheese mixture on top.
4
Place the potatoes and tomatoes on a baking tray lined with baking paper. Distribute approx. 1⁄4 of the wild garlic butter in flakes on the tomatoes. Sprinkle with parmesan.
5
Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms and bacon until golden brown. Add onion and fry briefly. Dust with flour and sauté briefly. Stir in 200 ml water and cream, bring to the boil. Season to taste and keep warm.
6
Cook the potatoes and tomatoes in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 10-12 minutes.
7
In the meantime, dab the meat dry and coat with a little oil. In 2 portions, e.g. in a hot grill pan or in a large frying pan, fry vigorously in 1 tablespoon of hot oil on each side for approx. 1 minute.
8
Season and fry on each side at medium heat for another 3 minutes medium (rosy). Remove, wrap in aluminium foil and let rest for 5 minutes.
9
Sprinkle parsley over the mushrooms. Arrange everything. Cut the rest of the wild garlic butter into slices and spread on the steaks.