Entrecôte with Pumpkin and Arugula

Ingredients

• 500 g pumpkin flesh (e.g., Hokkaido)
• 1 EL Butter
• 100 ml dry white wine
• Salt
• 1 TL honey
• 1 EL lemon juice
• 4 slices entrecôte steak (≈180 g each)
• Pepper
• 2 EL medium-hot mustard
• 80 g breadcrumbs
• 2 EL clarified butter
• 1 handful Arugula

Instructions

1. 1.

   Cut the pumpkin into small cubes. Sauté in hot butter for 1–2 minutes. Deglaze with wine, season with salt, and cover to steam gently for about 5 minutes. Finish with honey, salt, and lemon juice.

2. 2.

   Pat the steaks dry and, if needed, lightly pound flat. Season with salt and pepper and spread a thin layer of mustard. Coat in breadcrumbs and fry in hot clarified butter for 4–5 minutes until golden brown and pink inside. Drain on kitchen paper.

3. 3.

   Wash, trim, and spin-dry the arugula. Arrange pumpkin and arugula on plates. Slice the entrecôte into strips and serve atop the pumpkin and arugula.