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🍽️ Juicy Porterhouse Steak with Baked Potato

1098 kcal · 30 min · 4 servings

Ingredients

• 4 medium-sized potatoes
• 4 T-bone steaks (approx. 250 g each)
• salt
• pepper (from the mill)
• 4 tbsp butter
• 2 tbsp vegetable oil
• 200 g crème fraîche
• 2 tbsp freshly chopped herbs (e.g., parsley, basil, chervil)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the potatoes thoroughly and dry them.
3. 3. Wrap each potato tightly in aluminum foil.
4. 4. Place the wrapped potatoes in the oven.
5. 5. Bake the potatoes for about 40 minutes.
6. 6. Rinse the meat under cold water.
7. 7. Pat the meat dry with kitchen paper.
8. 8. Season the meat with salt and freshly ground pepper.
9. 9. Heat 2 tablespoons of butter and the vegetable oil in a pan.
10. 10. Fry the steaks in batches.
11. 11. Fry each side for 3 to 5 minutes, depending on your preferred doneness.
12. 12. Remove the steaks from the pan.
13. 13. Place the steaks on pre-warmed plates.
14. 14. Take the potatoes out of the oven.
15. 15. Remove the aluminum foil from the potatoes.
16. 16. Cut each potato lengthwise in the middle.
17. 17. Place a dollop of crème fraîche in the center of each cut.
18. 18. Sprinkle the potatoes with fresh herbs.
19. 19. Serve the potatoes together with the steak.
20. 20. Optionally serve with tomato pesto.

Nutrition per serving

• kcal: 1098
• Protein: 113 g · Fett/Fat: 63 g · Carbs: 19 g