It's no secret that I love a good steak. But every time the same preparation gets boring, so I always try something different.

This time the round steak (from the butcher, of course, much tastier than from the supermarket) topped with fried potato cubes, finely chopped chives and olive crumbs. I really like such a topping! It gives your meat an extra dimension and adds flavor.

Also in this recipe: roasted pumpkin with vadouvan and a powerful onion gravy. A dish like this always makes me happy and I hope it does for you too.

Planning is key in this dish. You need an oven for the olive crumbs, the onion gravy and the pumpkin. The crumb can also be put in a drying machine if you have one, you can prepare the gravy. You want to serve the pumpkin straight from the oven.

To work!

Biefstuk met geroosterde pompoen en uienjus — Pin
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Steak with roasted pumpkin and onion gravy

5.0 from 5 votes

Course: Main dishDifficulty: Average

Portions

persons

Waiting time

hours

Preparation time (indication)

minutes

Tools:
– Sous vide set (or fry the meat directly in the pan)
– Food processor
– Round plug set

Ingredients

1 little pot black olives in water
Optional: Sakura Cress
For the onion gravy
3 onions
1 knife point cayenne pepper
0,5 el sugar
250 ml chicken bouillon
For the roasted pumpkin
1 bottle gourd, the wider the better
Vadouvan spice mix
For the steak
2 round steaks of approx. 150gr each
1 twig rosemary
1 clove garlic
Chives
2 waxy potatoes
Neutral oil

Preparation

Preparatory: olive crumb
Preheat the oven to 80°C.
Roughly chop the olives and dry between 2 kitchen papers.
Spread them on a baking tray with baking paper and leave them in the oven for 2.5-3 hours until they are nicely dried.
Let cool briefly and grind them finer in a food processor (pulse).
Store in a container in the refrigerator until use.
onion gravy
Preheat the oven to 200°C.
Clean the onions and chop coarsely.
Mix this with 2 tbsp neutral oil in an oven dish and roast the onion for about 45 minutes. Stir every 10 minutes; you want caramelized onions, not burnt.
Mix the cayenne pepper and sugar with the onions and let it roast for another 15 minutes. Keep an eye on it, the last minutes can go fast.
Heat the chicken stock and add the roasted onions. Simmer gently for an hour.
Strain the gravy and reduce until you are satisfied with the thickness.
Set aside and reheat before using.
Beef steak
Trim the steak so that you have a nice piece. Then vacuum with a sprig of rosemary, a clove of garlic halved lengthwise and a dash of olive oil.
Cook sous vide at 58°C. I use half an hour per centimeter of thickness.
Peel the potato and cut into a rectangle. Cut 3mm thick slices, 3mm thick strips and finally cubes of – you guessed it – 3mm thick.
Rinse under the tap, drain and dry on kitchen paper.
Heat a layer of oil in a large pan (so that the oil does not splash through the kitchen) to 170/180°C.
Slowly fry the potato cubes until golden brown and crispy.
Drain on a paper towel and sprinkle with some salt. Set aside until use.
When the meat is cooked: remove from bag, pat dry and brown in a frying pan over high heat.
Let rest for a few minutes under aluminum foil.
Roasted pumpkin
Preheat the oven to 220°C.
Cut a slice (as thick as the height of your cutter) and cut it out nicely. Choose a stick that sticks out as much flesh as possible.
Cut the cut pumpkin in half so that you get two semicircles.
Mix a tablespoon of oil with a teaspoon of vadouvan herbs and smear the pumpkin with it. Do not use up the oil, you will still need it.
Bake in the oven for about 20 minutes until the pompeon is cooked (prick with a fork).
Remove from the oven and 'lacquer' with the oil.
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Cut some chives into small rings and mix with olive crumbs and fried potato. You determine the ratio according to your taste.
Remove the steak from under the foil and place on a paper towel. Top this with the topping and then place on your plate to the right of center.
To the left of this, with a few centimeters of space, place a piece of pumpkin with the straight towards the meat.
Cover the pumpkin with some cress.
Pour some onion gravy in the middle, between the pumpkin and steak.
Enjoy your meal!