9 oz Fillet of Beef with Twice Baked Potatoes, Broccolini

and Garlic Butter
Gourmet
Family-Friendly
Enjoy this steakhouse classic in the comfort of your own home!
Cooking time: 60 min
Cals 1336 · Prot 88 · Carbs 46 · Fat 89
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Ingredients
Number of People:

Steaks and butter

Fillet steak
500 Grams
Garlic cloves
4 Piece
Salted butter
50 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Potatoes

Potatoes
450 Grams
Olive oil
1 Tbsp
Fresh chives
15 Grams
Sour cream
60 Grams
Grated cheddar
60 Grams
Grated orange cheddar
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Side

Tenderstem broccoli
150 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp

Instructions

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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 in the oven for 30 min or until softened.
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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.
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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.
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4 Bake
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.
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5 Fry steaks
Meanwhile, pat the steaks dry with kitchen paper. Heat a pan over a high heat with a drizzle of oil. Once hot, fry the steaks for 3-4 min on each side or until cooked to your liking. Transfer them to a plate and leave them to rest for 10 min. Season generously with salt and pepper.
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6 Serve
Divide the twice baked potatoes and the roasted broccoli among plates. Add the steaks. Drizzle the steaks with the warm garlic butter and serve immediately. 
Tips for fussy eaters
Serve their steak with mashed potatoes.
Pro tip
The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

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