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Alfredo Steak & Twice-Baked Potatoes
1 h 15 minServes 4Nutri-Score D€€€
D
1 h 15 min
1 h 15 minAlfredo Steak & Twice-Baked Potatoes
what you need
Ingredients
russet potatoes (scrubbed, baked whole)Produce4 pieces
ribeye steaks (about 250 g each, at room temperature)Meat2 pieces
olive oilPantry30 ml
butter (divided)Dairy60 g
garlic (cloves, minced)Produce3 pieces
heavy creamDairy240 ml
parmesan (finely grated)Dairy80 g
sour creamDairy120 g- cheddar cheese (shredded)Dairy120 g
chives (finely chopped)Produce10 g
saltSpices6 g
black pepper (freshly ground)Spices3 g
per serving
Nutrition
793kcal
- Carbs
- 44 g
- Proteins
- 36 g
- Fat
- 53 g
what you’ll use
Tools
Oven
Baking tray
Frying pan
Mixing bowl
Saucepan
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.