Dry-Aged Beef Strips with oven roasted pumpkin and herb sauce

Dry-aged beef is a hero on the plate by itself, if you find yourself searching for the best accompaniment, oven roasted pumpkin makes the best combination! Lightly seasoned with some rosemary and sea salt, in just 30 mins in the oven you've unlocked the optimum flavour of the pumpkin. The steak can be grilled or alternatively fried in the pan, want to try something else for a change? Sous vide will ensure the most flavourful dry-aged beef strips.

Serves 4 people | Difficulty: Easy


  • 1 small pumpkin
  • 1 large Dry-Aged Porterhouse Steak
  • some salt
  • ½ bunch of basil
  • 5-6 Tbsp olive oil
  • 2 sprigs of rosemary



  1. Take out the Dry Aged Porterhouse steak from the fridge and bring to room temperature,
  2. Halve the pumpkin, remove the seeds. Cut the Pumpkin in thick spares about 2-3 cm. Line a tray with baking paper. Place the pumpkin slices on the sheet, and sprinkle with a little olive oil and salt.
  3. Oven roast for about half an hour at 200°C.
  4. For the sauce dip, chop the basil finely, mix with olive oil and a little salt.
  5. Heat up the grill, brush the steak with oil and place the steak on the grill. De-bone the porterhouse steak and cut into slices.
  6. Serve with the basil dip and the pumpkin.

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