Mix the butter with the finely chopped herbs, fold in the roll with food foil and place in the fridge for minimum one hour. Season steaks with salt and pepper and fry on a little olive oil. Then let them rest for 5-7 minutes and cut into thin strips or cubes. Prepare a salad mix - season to taste with lemon juice, half of rapeseed oil and spices. Prepare Aviko Jacket Potatoes as instructed on the package. Cut each potato slightly in half and hollow some flesh. Mix it with rapeseed oil, grated Emmental cheese, salt and pepper and place with spoon into the hollowed potato. Mix the salad with a steak slices, add to the baked potatoes and place in the oven for 3-4 minutes. Slice herbal butter into slices. Remove the potatoes from the oven, place a piece of butter on top and serve on the plates with the remaining portion of the salad in a separate bowl.
You can substitute beef steaks with sliced bacon.