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.

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.

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.

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.

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.