Roasted beef with stuffed potato recipe & tutorial

Roast beef with stuffed potato

Ingredients for 3-6 people:

850g filet mignon roast beef

850g medium / large potatoes (4 potatoes)

200g bacon cut into small cubes

1 small clove of garlic, crushed

4 spoon cream cheese soup

4 tablespoons of creamy catupiry cheese

1 spoon of chopped parsley soup

salt and pepper from the kingdom to taste

50g grated Parmesan cheese

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Potatoes:

Place the washed potatoes in their skins in a pan and cover with cold water. Count 30 minutes on the fire or even when you stick a knife and go in easily. (Be careful not to overcook). Let it warm.

Split the potatoes in half lengthwise. Remove the potato kernels forming a barge and place all the potatoes removed in a bowl. Do this with everyone. Place the bacon in a hot pan and stir until golden. Remove the bacon from the pan and place on paper towels. In the fat that came out of the bacon, place the garlic clove and fry until golden brown. Add a teaspoon of olive oil. Place this garlic and the fat on top of the potatoes removed from the boats. Stir and season with salt and pepper. Put the cream cheese, catupiry and parsley. Stir.

Fill each potato boat with this mixture and smooth it out with a spatula to make it look nice. Sprinkle with Parmesan cheese. Place the potatoes in a dish / ovenproof dish. When serving, heat for 20 minutes in the oven preheated to 180C degrees. Place the fried bacon on top of the potatoes when serving.

Roast beef:

Dry the meat well with paper towels. Heat the frying pan. Season the meat with salt and pepper or a seasoned salt of your choice. Sprinkle the pan with oil and fry the meat, turning to fry the same on all sides for 13 minutes. Remove from the pan, put the meat on a baking sheet and bake for 30 minutes. (DO NOT cover with aluminum paper). After 30 minutes, remove from oven and let rest 5 minutes before slicing