Steak with Foil Potatoes

Ingredients

• 4 large starchy potatoes
• 4 tomatoes
• 1 tbsp oil
• 4 sirloin steaks (about 160 g each)
• 2 tbsp butter
• Salt
• ground pepper
• 150 g crème fraîche
• 2 tsp lemon juice
• 1 tbsp heavy cream
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Wash the potatoes and parboil them with skins in salted water for 20 minutes.

2. 2.

   Wash the tomatoes, score crosswise at the stem end, brush with oil, and place on a heat‑proof dish.

3. 3.

   Drain the potatoes, let them steam off a bit, wrap in foil, and bake in a preheated oven at 220°C for about 35 minutes. Add the tomatoes after 15 minutes and continue baking.

4. 4.

   Sear the steaks in a hot pan with butter for about 3–4 minutes per side, seasoning with salt and pepper.

5. 5.

   Whisk together crème fraîche, heavy cream, lemon juice, and parsley; season with salt and pepper.

6. 6.

   Remove the potatoes from the oven, tear the foil slightly on top. Plate the steaks with the potatoes and tomatoes, topping each potato with a dollop of herb‑cream fraiche.