Oven-baked tomatoes with fillet steak

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 800 g predominantly waxy potatoes (e.g. Berber)
  • 4 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sweet peppers
  • 1/2 bunch Basil and thyme
  • 3 discs Toast
  • 75 g grated parmesan cheese
  • 75 g soft butter
  • 4 large tomatoes (about 200 g each)
  • 4 Fillet of beef steaks (approx. 150 g each)
  • 7-10 Tbsp black pepper
  • baking paper

Directions

  1. 1

    Wash and peel the potatoes and cut them into slices. Mix with 2 tablespoons of oil, salt and paprika powder. Line a baking tray with baking paper. Spread potatoes on it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes.

  2. 2

    Wash the herbs, dab dry, put something to garnish aside. Chop remaining herbs. Process toast, herbs, parmesan and butter in a universal chopper to a soft, smooth mixture.

  3. 3

    Tomatoes wash, halve, herbal mass on it distribute. Push the potatoes together on one half of the baking tray during the last 10-15 minutes of baking time. Spread tomatoes on the other half. Bake until done.

  4. 4

    Wash the meat, dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan. Brown the meat on each side for 3-4 minutes. Serve steaks with tomatoes and potatoes. Garnish with put aside herbs.

Nutrition Facts

KCAL
690 kcal
CARBS
40 g
FATS
38 g
PROTEINS
45 g