Pumpkin Slices with Pesto and Roast Beef (Rump Steak) and Caramelized Potatoes

Ingredients

• 0.5 small muskmelon pumpkin
• olive oil
• Sea salt
• 2 untreated oranges
• 1 tbsp peppercorns
• 1 tbsp Sichuan pepper
• 500 g beef (from extended roastbeef)
• 12 small potatoes
• 2 tbsp butter
• 2 tbsp sugar
• 1 bunch parsley
• 2 tbsp pine nuts
• 3 tbsp grated parmesan

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with top and bottom heat.

2. 2.

   Pit, wash, and cut the pumpkin into four slices. Place on a baking sheet lined with parchment paper and drizzle with olive oil. Sprinkle with salt and bake in the preheated oven for about 10 minutes.

3. 3.

   Wash the oranges hot and use a zester to remove the zest.

4. 4.

   Coarsely crush the peppercorns and Sichuan pepper, then mix with 1 tbsp salt and half of the orange zest.

5. 5.

   Wash, pat dry, and rub the rump steak with the pepper mixture, salt, and remaining zest. Sear in hot oil on all sides. Place the pumpkin slices on the same tray and braise together for 20-30 minutes (or longer/shorter to taste).

6. 6.

   Thoroughly wash the potatoes and boil in salted water for 15-20 minutes depending on size. Drain and toss in hot butter with sugar. Add the remaining orange zest and caramelize.

7. 7.

   Wash the parsley, shake dry, and pluck leaves from stems. Toast pine nuts briefly in a dry pan without fat, then let cool.

8. 8.

   Blend the parsley with a little olive oil and toasted pine nuts, then fold in grated Parmesan to create a pesto. Adjust with more oil or Parmesan if needed, seasoning with salt and pepper.

9. 9.

   Let the meat rest for 3 minutes before slicing thinly.

10. 10.

    Arrange the sliced roast beef over the pumpkin slices with pesto and serve alongside caramelized potatoes.