Beef Bone Steaks with pumpkin purée
Beef Bone Steaks from our tender ‘Big Beef Rib’ are the star of this recipe. The hearty beef is cut into five portions and seared for just two minutes on each side. Served with creamy pumpkin purée, these steaks make for an autumn dish that is not only full of flavor but also low carb.
People:For 5 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:AUMAERK CULINARY TEAM
Ingredients
Pumpkin purée
| 1 piece | Hokkaido pumpkin |
| 6 tsp. | olive oil |
| some | salt |
| 1 sprig | thyme |
Beef Bone Steaks
Preparation steps
Bake the pumpkin
- Preheat the oven to 200°C top/bottom heat or 180°C fan oven.
- Wash, halve, deseed and roughly chop the pumpkin (Hokkaido pumpkin can be pureed with the skin on).
- Spread the pumpkin pieces on the baking tray, drizzle with olive oil, season with salt and add the sprig of thyme.
- Place the baking tray in the oven and bake the Hokkaido for 20-30 minutes (after about 20 minutes, simply pierce the pumpkin to check whether it is soft enough).
Puree and season to taste
- Then place the soft pumpkin pieces in a pan and puree using a hand blender or blender jug. If the puree is still a little too thick, add vegetable stock as required. Season to taste, serve.
Beef Bone Steaks
- Prepare the “Big Beef Rib” according to the steak instructions and serve the steaks together with the pumpkin purée.
Tip: For a little crunch, briefly fry the pumpkin seeds and/or baked peas in a pan, season lightly with salt and sprinkle over the puree as a garnish.
The AUMAERK meat
