Dry-Aged Beef Strips with oven pumpkin and herb sauce
Tasty matured meat is best enjoyed pure and without many side dishes. Now in the autumn, however, the pumpkin harvest is back into the home and is prepared as naturally as the Dry-Aged Beef. 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.
- Halve the pumpkin, remove the seeds.
- Cut the Pumpkin in thick spares about 2-3 cm.
- Line parchment paper on a baking sheet.
- Put the pumpkin slices on the sheet.
- Sprinkle with a little olive oil and salt.
- Cook for about half an hour at 200 degrees.
- For the sauce dip, chop the basil finely.
- Mix with olive oil and a little salt.
- Take out the Dry Aged Porterhouse steak from the fridge about 30 minutes before grilling.
- Heat up the grill.
- Brush the steak with oil.
- Put the steak on the grill.
I recommend to grill it “medium”.
- De-bone the porterhouse steak and cut into slices.
- Serve with the basil dip and the pumpkin.
Ingredients for 4 persons:
- 1 small pumpkin
- 1 large Dry-Aged Porterhouse Steak
- some salt
- ½ bunch of basil
- 5-6 T olive oil
- 2 sprigs of rosemary