Steak with Herb Butter, Baked Potatoes and Tomatoes
Steak with herb butter, baked potatoes and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 cloves garlic
- 20 g arugula
- 80 g soft butter
- 3 tbsp Lemon juice
- Sea salt
- Pepper
- 250 g Cherry Tomatoes
- 800 g small potatoes (new harvest)
- 5 tbsp olive oil
- 1 sprig rosemary (small)
- 2 sprigs thyme
- 4 beef filet steaks (about 180 g each)
- 1 tsp paprika powder
Instructions
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1.
Peel and finely chop the garlic. Wash, dry, and chop the arugula. Mix with the soft butter and half of the garlic, seasoning with a splash of lemon juice, sea salt, and pepper.
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2.
Place the herb butter on a piece of aluminum foil (about 10 x 20 cm) and roll it into a cylinder (around 4 cm diameter). Seal the foil well and chill briefly in the freezer.
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3.
Preheat the oven to 200°C with upper and lower heat. Wash and drain the cherry tomatoes. Thoroughly wash the potatoes and scrub them with a vegetable brush. Cut the potatoes lengthwise in half and mix in a bowl with 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp sea salt, the remaining garlic, and some pepper.
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4.
Wash, dry, shake off excess water, and cut the rosemary and thyme into pieces. Mix the herbs into the potatoes as well. Spread the potatoes on a greased baking sheet and bake in the hot oven on the middle rack for 30-40 minutes until crispy, shaking the tray occasionally.
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5.
Meanwhile wash and pat the beef steaks dry. Mix the remaining oil with paprika powder, plenty of pepper, and 1 tbsp lemon juice. Rub this mixture onto the meat and let it sit. Wash and drain the cherry tomatoes. Salt the steaks, place them on an oiled grill rack, and grill for 5-9 minutes, turning once.
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6.
Add the cherry tomatoes during the last 3 minutes to grill together. Unwrap the herb butter from the foil, slice into finger-thick pieces, and arrange on top of the steaks. Serve with the baked potatoes and grilled tomatoes.
