🍽️ Roast Pumpkin with Pesto, Rump Steak, and Caramelized Potatoes

Name: Roast Pumpkin with Pesto, Rump Steak, and Caramelized Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 small Muscat pumpkin; Olive oil; Sea salt; 2 untreated oranges; 1 tbsp peppercorns; 1 tbsp Szechuan pepper; 500 g beef (from the extended roast beef); 12 small potatoes; 2 tbsp butter; 2 tbsp sugar; 1 bunch parsley; 2 tbsp pine nuts; 3 tbsp grated Parmesan

740 kcal · 30 min · 4 servings

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Ingredients

0.5 small Muscat pumpkin
Olive oil
Sea salt
2 untreated oranges
1 tbsp peppercorns
1 tbsp Szechuan pepper
500 g beef (from the extended roast beef)
12 small potatoes
2 tbsp butter
2 tbsp sugar
1 bunch parsley
2 tbsp pine nuts
3 tbsp grated Parmesan

Instructions

1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. Remove the seeds from the pumpkin and wash it thoroughly.
3. Cut the pumpkin into four long wedges.
4. Line a baking tray with baking paper.
5. Place the pumpkin wedges on the tray.
6. Drizzle the pumpkin with olive oil.
7. Sprinkle some salt over it.
8. Bake the pumpkin in the preheated oven for about 10 minutes.
9. Wash the oranges under hot water.
10. Grate the orange peel (zest) using a zester.
11. Coarsely crush the peppercorns and Szechuan pepper in a mortar.
12. Mix the ground pepper with one tablespoon of salt and half of the orange zest.
13. Wash the rump steak meat and pat it dry with a kitchen towel.
14. Rub the meat with the pepper-salt-zest mixture.
15. Sear the meat in hot oil on all sides.
16. Place the meat on the tray with the pumpkin.
17. Braise the meat together with the pumpkin in the oven for 20 to 30 minutes.
18. Wash the potatoes thoroughly.
19. Boil the potatoes in salted water for 15 to 20 minutes, depending on size.
20. Let the potatoes drain.
21. Toss the potatoes in hot butter with sugar.
22. Add the remaining half of the orange zest.
23. Let the potatoes caramelize.
24. Wash the parsley and shake it dry.
25. Pluck the parsley leaves from the stems.
26. Toast the pine nuts in a pan without fat for a short time.
27. Let the pine nuts cool down.
28. Blend the parsley with some olive oil and the pine nuts.
29. Stir in the grated Parmesan until a pesto sauce forms.
30. Add more oil or Parmesan if needed.
31. Season the pesto with salt and pepper.
32. Let the meat rest for 3 minutes.
33. Slice the meat into thin pieces.
34. Place the meat on the pumpkin wedges.
35. Add the pesto on top.
36. Serve the dish with the caramelized potatoes.

Nutrition per serving

kcal: 740
Protein: 38 g · Fett/Fat: 31 g · Carbs: 75 g