Beef Steak with Herb Butter and Oven Roasted Potatoes

Ingredients

• 600 g waxy potatoes (4 potatoes at 150 g each)
• Salt
• 2 tbsp olive oil
• 4 small sprigs rosemary
• 600 g beef steak (4 steaks at 150 g each)
• black pepper
• 1 Tbsp clarified butter
• 12 cocktail tomatoes
• 2 tbsp garlic oil
• 70 g herb butter

Instructions

1. 1.

   Wash the potatoes thoroughly and dry them. Brush four large pieces of foil with olive oil, place one potato on each piece, season with salt, top with a sprig of rosemary, and wrap the potato completely in the foil. Place on an oven rack in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for about 30 minutes. Afterwards reduce the oven temperature to 100 °C (convection: 80 °C; gas: level 1).

2. 2.

   Pat the meat dry and season with pepper. Heat clarified butter in an oven‑proof pan and sear the steaks over high heat, browning each side for about 2–3 minutes. Transfer the pan to the oven and cook for another 5–8 minutes, depending on thickness and desired doneness. While the steak finishes, sauté the tomatoes in garlic oil, season with salt, and place them on warmed plates. Remove the potatoes from the foil and arrange beside the tomatoes. Place the steak next to them and top each piece with a slice of herb butter.