Steaks with Fresh Goat Cheese Dip and Baked Potatoes




Rating: 3.72 / 5.00 (79 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:





For the marinade:









For the dip:








For the oven potatoes:





Instructions:

Boil the potatoes in their skins until soft. Then wrap in aluminum foil and heat in a preheated oven at 150 °C or on the grill or keep warm.

Pluck herbs and chop coarsely, remove seeds from chili and chop finely.

Marinate beef fillet steaks with crushed garlic, chili, thyme, rosemary, savory, parsley and olive oil. Salt and pepper the meat and sear on both sides in a hot grill pan or grill for about 2 minutes. Let rest briefly.

Toast sunflower seeds a little in a heated pan without fat, empty onto a board and chop coarsely.

Mix with fresh goat cheese, lemon juice and lemon zest, salt and pepper. Finely chop thyme and stir in.

Remove baked potato from aluminum foil, slice open and spread some fresh goat cheese on top. Decorate with fresh rosemary sprigs and onion rings.

Arrange together with the steak and serve.

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