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Dry-Aged Beef Strips with roast pumpkin and herb sauce

Tasty matured meat is best enjoyed pure and without many side dishes. This is also quite easy and in the oven the result is perfect.

Only seasoned with some rosemary and sea salt, it unfolds in a half an hour the optimum flavour of pumpkin. The steak can be grilled or alternatively be fried in the pan. Sous Vide is also a wonderful way to prepare Dry-Aged Beef.

Serves 4 people | Difficulty: Intermediate

Ingredients:

  • 1 small pumpkin
  • 1 large Dry-Aged Porterhouse Steak
  • pinch of salt
  • ½ bunch of basil
  • 30ml olive oil
  • 2 sprigs of rosemary

Method:

  1. Halve the pumpkin, removing the seeds. Cut the Pumpkin in thick spares about 2-3 cm. Line parchment paper on a baking sheet. Place the pumpkin slices on the sheet. Sprinkle with a little olive oil and salt.
  2. Cook for about half an hour at 200°C.
  3. For the sauce dip, chop the basil finely. Mix with olive oil and a little salt.
  4. Take out the Dry Aged Porterhouse steak from the fridge about 30 minutes before grilling.
  5. Heat the grill. Brush the steak with oil and place the steak on the grill. We recommend grilling to medium.
  6. De-bone the porterhouse steak and cut into slices.
  7. Serve with the basil dip and roasted pumpkin.

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