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Alfredo Steak & Twice-Baked Potatoes
Hoofdgerecht

Alfredo Steak & Twice-Baked Potatoes

1 u 15 minVoor 4Nutri-Score D€€€
van @badbatchbaking19 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • russet potatoes (scrubbed, baked whole)Groente en fruit4 stukken
  • ribeye steaks (about 250 g each, at room temperature)Vlees2 stukken
  • olive oilVoorraadkast30 ml
  • butter (divided)Zuivel60 g
  • garlic (cloves, minced)Groente en fruit3 stukken
  • heavy creamZuivel240 ml
  • parmesan (finely grated)Zuivel80 g
  • sour creamZuivel120 g
  • cheddar cheese (shredded)Zuivel120 g
  • chives (finely chopped)Groente en fruit10 g
  • saltKruiden en specerijen6 g
  • black pepper (freshly ground)Kruiden en specerijen3 g

per portie

Voedingswaarden

793kcal

Koolhydraten
44 g
Eiwitten
36 g
Vetten
53 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Koekenpan
  • Mengkom
  • Steelpan
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 1

  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.
    Stap 2

  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.
    Stap 3

  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.
    Stap 4

  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.
    Stap 5
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