Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast potatoes
Preheat the oven to 220°C/200°C fan. Scrub the potatoes clean. Halve them (skins on) lengthwise. Add them to a large baking tray, cut side up. Drizzle with oil and season with salt. Roast for 30 min or until softened.
2 Prep butter
Meanwhile, remove the steaks peel and mince the garlic. Add the salted butter and garlic to a small pan. Place the pan over a medium heat and allow the butter to melt. Leave to sizzle for 30 sec, then remove from the heat and keep covered until serving.
3 Make filling
After 30 min, remove the potatoes from the oven. Using a spoon, scoop out the majority of the softened potato, leaving some around the edges to hold the skins in shape. Mash the softened potato in a bowl and combine it with the chopped chives, sour cream, 3/4 of the grated cheese (both types) and salt and pepper.
Spoon the filling back into the potato skins. Sprinkle with the remaining cheeses. Trim the broccoli and add it to the tray along with the potatoes. Drizzle with olive oil and sprinkle with salt. Roast the potatoes and the broccoli in the oven for 10 min further.
5 Fry steaks
Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
Divide the twice baked potatoes and the roasted broccoli among plates. Add the steaks. Drizzle the steaks with the warm garlicbutter and serve immediately.