Steak with jacket potato and sour cream

Ingredients for 4 servings:

• 4 large rump steaks or fillet steaks (250 – 300 g)
• 4 large floury potatoes (150 g each)
• 100 g cream cheese
• 250 g sour cream
• oil
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat the oven to 200°C fan/convection oven. Wash the potatoes thoroughly under running water, brush them off, and dry them. Pierce each side several times with a fork. Cut a piece of aluminum foil into 4 appropriately sized pieces, brush them with oil, and wrap the potatoes in them. Place the parcels on the oven rack, middle shelf, and bake for about 70 minutes. Mix together the cream cheese and sour cream, season with salt and pepper. At the end of the baking time, open the parcels or unwrap them completely. Break the potatoes open a little with a fork, pull them apart, and serve with the sour cream. In the meantime, grill the steaks or fry them in a pan. Check the desired doneness using the thumb pressure method. Tip: To save time, you can boil the potatoes in the aluminum foil for 20 minutes and then finish cooking them in the oven for about 20 minutes.