← All recipes

🍽️ Juicy Herb-Crusted Steaks with Creamy Mashed Potatoes and Fresh Green Sauce

621 kcal · 30 min · 4 servings

Juicy Herb-Crusted Steaks with Creamy Mashed Potatoes and Fresh Green Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 240 degrees Celsius using the top and bottom heat setting.
  2. 2. Rinse the steaks under cold water.
  3. 3. Pat the steaks dry thoroughly with kitchen paper.
  4. 4. Place the steaks between two layers of cling film.
  5. 5. Gently press the steaks flat to make them even.
  6. 6. Let the steaks sit at room temperature to warm up.
  7. 7. Take the butter out of the fridge as well.
  8. 8. Let the butter soften until it reaches room temperature.
  9. 9. Wash the potatoes thoroughly.
  10. 10. Peel the potatoes completely.
  11. 11. Cut the potatoes into coarse cubes.
  12. 12. Put the potatoes into a pot.
  13. 13. Cover the potatoes with salted water.
  14. 14. Place the pot on the stove and cover it with a lid.
  15. 15. Cook the potatoes over medium heat.
  16. 16. Let the potatoes cook until soft for about 20 minutes.
  17. 17. Wash the herbs thoroughly under running water.
  18. 18. Dry the herbs well.
  19. 19. Remove the coarse stems from the herbs.
  20. 20. Set aside about one-third of the parsley separately.
  21. 21. Chop the remaining herbs coarsely.
  22. 22. Put the chopped herbs into a tall container.
  23. 23. Add 100 grams of sour cream to the herbs.
  24. 24. Blend the mixture finely with a hand blender.
  25. 25. Stir the mayonnaise into the herb mixture.
  26. 26. Season the green sauce with salt and pepper.
  27. 27. Chop the reserved parsley very finely.
  28. 28. Put the fine parsley into a bowl.
  29. 29. Add breadcrumbs to the parsley.
  30. 30. Add mustard to the bowl.
  31. 31. Add the soft butter to the bowl.
  32. 32. Mix all the crust ingredients well together.
  33. 33. Put oil into a frying pan.
  34. 34. Heat the oil in the pan strongly.
  35. 35. Place the steaks into the hot pan.
  36. 36. Sear the steaks on the first side for about 2 minutes.
  37. 37. Sear the steaks on the second side for about 2 minutes as well.
  38. 38. Take the steaks out of the pan.
  39. 39. Place the steaks on a baking sheet.
  40. 40. Season the steaks on both sides with salt.
  41. 41. Season the steaks on both sides with pepper.
  42. 42. Spread the herb-mustard mixture evenly over the steaks.
  43. 43. Place the tray into the oven.
  44. 44. Position the tray on the top rack.
  45. 45. Bake the steaks for about 5 to 6 minutes.
  46. 46. Bake the steaks until the crust is golden brown.
  47. 47. Drain the cooked potatoes.
  48. 48. Put the potatoes back into the hot pot.
  49. 49. Add milk to the potatoes.
  50. 50. Add horseradish to the potatoes.
  51. 51. Add the remaining sour cream to the potatoes.
  52. 52. Mash the potatoes with a potato masher.
  53. 53. Mash the potatoes until they are creamy.
  54. 54. Season the mashed potatoes with salt and pepper.
  55. 55. Take the steaks out of the oven.
  56. 56. Place the steaks onto the plates.
  57. 57. Put the mashed potatoes onto the plates.
  58. 58. Put the green sauce onto the plates.
  59. 59. Serve the dish immediately.

Nutrition per serving