Onion Roast with Pumpkin Noodles

Ingredients

• 3 onions
• 1 tbsp flour
• 5 tbsp butter
• 250 g Hokkaido pumpkin
• 2 Garlic cloves
• 2 sprigs Rosemary
• 4 sprigs thyme
• 400 g band noodles
• 4 beef fillet steaks (back) about 180 g each
• butterfat for frying
• Salt
• ground pepper
• 150 ml red wine
• 250 ml veal stock

Instructions

1. 1.

   Peel the onions, slice into thin rings, dust with flour and fry in 2 tbsp hot butter. Drain on kitchen paper.

2. 2.

   Peel and core the pumpkin, cut into long strips with a vegetable peeler. Mince the garlic. Strip and finely chop rosemary leaves and thyme sprigs. Melt 1 tbsp butter in a large pot, add garlic and sauté briefly. Add pumpkin, simmer gently until soft, then remove from heat.

3. 3.

   Bring plenty of salted water to boil. Cook the noodles according to package instructions.

4. 4.

   Season the steaks with salt and pepper, sear each side for about 1 minute in hot butterfat. Remove from pan and deglaze with red wine (discard excess fat if needed). Reduce strongly, add veal stock, reduce again until almost half, then remove from heat. Stir in remaining butter, season with salt and pepper. Place the meat in the sauce and let it finish cooking gently for 5‑10 minutes at low heat without boiling.

5. 5.

   Drain the noodles, reserve a little cooking water. Add noodles and chopped herbs to the pumpkin, stir in 1 tbsp butter and some reserved water, season with salt and pepper.

6. 6.

   Plate the roast, sauce, and onions together and serve.