Steak with Corn on the Cob, Grilled Tomato and Baked Potato

Rinse, dry and tightly wrap the potatoes in aluminum foil. Place in oven for about 40 minutes. Cook the corn in boiling salted water for 20 minutes. Mix the creme fraiche with chopped dill, salt and pepper. Rinse the tomatoes, cut across, sprinkle with thyme and cook for about 5 minutes under the grill or in  the oven. Rinse the meat, pat dry, season with salt and season with pepper. Heat 2 tbsp of butter and the vegetable oil and saute the steaks in portions of each side for 3-5 minutes (depending on preference), take out, serve with herb butter on warm plates. Unwrap the potatoes and cut in the middle, add a dab of creme fraiche in the middle. Drain the corn on the cob well, add salt, brush with the remaining butter and serve with the tomato and steak.