Beef Steak with Roasted Potatoes and Cheese Filling and Tomato Salad

Ingredients

• 4 steaks (about 160 g each)
• 4 new potatoes
• 100 g blue cheese
• 100 g Cottage cheese
• Salt
• Pepper (freshly ground)
• 4 tomatoes
• 2 red onions
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp sunflower oil

Instructions

1. 1.

   Wash the potatoes thoroughly, brush if desired, and steam for about 25 minutes.

2. 2.

   Mix the blue cheese with the cottage cheese, preferably mash with a fork, season with a little salt.

3. 3.

   Rinse the steaks, pat dry, season with salt and pepper, then sear in hot sunflower oil for about 1–3 minutes per side (depending on preference) over medium heat.

4. 4.

   Wash the tomatoes, remove stems, slice into rounds. Peel the onions and cut into rings. Arrange together on plates. Whisk olive oil with balsamic vinegar and drizzle over the tomatoes. Season with salt and pepper and add the potatoes. Slice lengthwise and spoon in the cheese cream. Serve with the steak.