🥩 Deconstructed Steak-Frites Muffin (Oven Version)

Name: Deconstructed Steak-Frites Muffin (Oven Version)
Total time: 25 min
Yield: 4 servings
Ingredients: 500 g Beef steak (e.g. Rumpsteak, cut into strips); 600 g Potatoes (waxy, diced); 4 EL Olive oil; 1 TL Paprika powder (sweet); 2 Zehen Garlic (pressed); 100 ml Béarnaise sauce (from jar); 2 EL Parsley (fresh, chopped); 1 Prise Salt and black pepper

580 kcal · 25 min · 4 servings

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Ingredients

500 g Beef steak (e.g. Rumpsteak, cut into strips)
600 g Potatoes (waxy, diced)
4 EL Olive oil
1 TL Paprika powder (sweet)
2 Zehen Garlic (pressed)
100 ml Béarnaise sauce (from jar)
2 EL Parsley (fresh, chopped)
1 Prise Salt and black pepper

Instructions

1. Preheat the oven to 200 °C fan force.
2. Cut the potatoes into uniformly sized cubes (approx. 1 cm).
3. Toss the potato cubes with 2 tbsp olive oil, paprika powder, garlic, salt, and pepper on a baking sheet.
4. Place the beef strips on a separate baking sheet. Brush them with the remaining 2 tbsp olive oil and season with salt and pepper.
5. Put both trays into the oven for 15 minutes.
6. Remove the trays. Turn the potatoes and meat once.
7. Bake everything for another 8-10 minutes until the potatoes are crispy and the meat is cooked.
8. Warm the Béarnaise sauce in a small pot or microwave.
9. Mix the meat and potatoes on a large platter with the parsley.
10. Serve the warm sauce as a dip or pour over the top.

Nutrition per serving

kcal: 580
Protein: 35 g · Fett/Fat: 28 g · Carbs: 45 g