T-bone steak with baked potatoes salad
very easy
75 mins
75 mins
Ingredients
- 800 g new potatoes
- 600 g Carrots
- 2 Branches of rosemary
- 4 TABLESPOONS + some oil
- 7-10 Tbsp Salt
- 250 g sour cream
- 7 TABLESPOONS Milk
- 4 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 7-10 Tbsp 2 T-bone steaks (approx. 500 g each)
- 4 discs Herb butter (à approx. 6 g)
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes thoroughly, brush them if necessary and cut them in half lengthwise. Peel and wash the carrots and cut them into thick slices. Wash the rosemary, shake dry. Pluck needles from the twigs. Mix potatoes, carrots, rosemary and 2 tablespoons of oil. Season with salt. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Take out, let cool down
- 2
Stir sour cream and milk until smooth. Mix vinegar, salt, pepper and sugar. Fold in 2 tablespoons of oil. Wash the meat and dab dry. Spread a thin layer of oil on a pan and heat it up. Fry the meat on each side for about 1 1/2 minutes (possibly in 2 portions), season with salt and pepper. Place on a baking tray lined with baking paper
- 3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 8 minutes. Remove, wrap in aluminium foil, let rest for 2-3 minutes and arrange with 2 slices of herb butter on each side. Mix potato and carrot mixture with vinaigrette. In a bowl with sour cream add
- 4
Waiting time approx. 1 hour
Nutrition Facts
640 kcal
39 g
33 g
45 g
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