Plato principal
Alfredo Steak & Twice-Baked Potatoes
1 h 15 minPara 4Nutri-Score D€€€
D
1 h 15 min
1 h 15 minAlfredo Steak & Twice-Baked Potatoes
lo que necesita
Ingredientes
russet potatoes (scrubbed, baked whole)Frutas y verduras4 piezas
ribeye steaks (about 250 g each, at room temperature)Carne2 piezas
olive oilDespensa30 ml
butter (divided)Lácteos60 g
garlic (cloves, minced)Frutas y verduras3 piezas
heavy creamLácteos240 ml
parmesan (finely grated)Lácteos80 g
sour creamLácteos120 g- cheddar cheese (shredded)Lácteos120 g
chives (finely chopped)Frutas y verduras10 g
saltEspecias6 g
black pepper (freshly ground)Especias3 g
por ración
Nutrición
793kcal
- Carbohidratos
- 44 g
- Proteínas
- 36 g
- Grasas
- 53 g
lo que usará
Utensilios
Horno
Bandeja de horno
Sartén
Bol
Cazo
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Bake the potatoes
- Preheat the oven to 200 °C.
- Prick the potatoes, rub with olive oil and season with salt.
- Bake on a baking tray until tender.
- Paso 2
Sear the steaks
- Season the steaks generously with salt and pepper.
- Sear in a hot frying pan with a little olive oil to the desired doneness.
- Add butter and garlic, baste the steaks, then rest them before slicing.
- Paso 3
Make the alfredo sauce
- Melt butter in a saucepan and cook the garlic briefly.
- Pour in the cream and simmer gently.
- Stir in the parmesan and season with salt and pepper.
- Paso 4
Fill the potatoes
- Halve the baked potatoes and scoop the flesh into a bowl.
- Mash the flesh with sour cream, butter, cheddar and chives.
- Spoon the filling back into the skins and bake until golden.
- Paso 5
Assemble and serve
- Slice the rested steak.
- Plate the twice-baked potatoes with the sliced steak.
- Spoon the alfredo sauce over the steak and finish with chives.