Preparation :

Wash the potatoes and pierce them with a knife, place each potato in a large piece of aluminum foil (do not dry! The water left over from washing is important for cooking), sprinkle with salt and wrap in the aluminum foil. Cook in the oven at 200° for about an hour (the cooking time can of course vary depending on the size of the potatoes).

Meanwhile, prepare the sour cream and the veal loin steaks. Mix together the quark, sour cream, the zest of half a lime and the juice of a whole lime. Mix in the finely chopped garlic and spring onions, season with salt, pepper and half a teaspoon of sugar.

Preheat the grill well, sear the back steaks on both sides for about 3 - 4 minutes and season to taste.

Bon appetit.