Steak with baked potatoes

Roasted beef steaks from medium sirloin, served with baked potatoes in foil and topped with cottage cheese cream.

Ingredients:

4 pieces of beef tenderloin 4 pcs of larger potatoes 4 tbsp olive oil ground pepper salt For the custard: 2 tablespoons of sour cream 1 tablespoon chopped fresh herbs 250 g soft, full-fat cottage cheese 3 pcs garlic cloves ground pepper salt To serve: 1/2 pcs cakes 1 pk yellow peppers chopped chives lettuce leaves

Procedure:

1. Push the cleaned meat slices with the palm of your hand and shape them back into their original shape, pepper them, place them in a container, brush with olive oil, cover and refrigerate for 1 hour
2. Wash the potatoes, scrub them with a brush, pierce them with a fork, wrap them in foil and bake them in a preheated oven at 200 °C for about 1 hour, turning them during baking
3. Mix the cottage cheese with the sour cream, season with salt, pepper, garlic cloves and finely chopped herbs
4. Heat a frying pan, brush with oil and sear the steaks on each side for about 4-6 minutes and then season with salt
5. Remove the baked potatoes from the foil, cut them, spread the cream cheese cream and serve with the steaks on a salad, garnished with finely chopped chives, zucchini noodles and peppers.

Recommendation:

A typical American side dish, frozen or sterilized corn, is also suitable for the steaks.