Striploin with caramelised pumpkin and beef jus

Ingredients

• 200g of Stony River Black Angus striploin, trimmed.
• 50g butter
• Pinch of salt
• 90g pumpkin
• 50ml beef jus
• Garlic
• Sprig of oregano
• Thinly sliced radish for garnish

Method

1. For the Stony River Black Angus striploin:

2. Tidy and trim your Stony River Black Angus striploin, then portion into 200g steaks. Season with salt on both sides to start building the flavour.

3. It’s important to bring the steaks up to room temperature before cooking—this should take about 20 to 30 minutes. 

4. While the meat is tempering, peel the pumpkin, chop into cubes and cover with olive oil. Roast at 180°c until the pumpkin is caramelised and cooked through.

5. When the steaks are ready to cook, bring a pan up to a medium temperature. Slowly render the steak—fat side down—until golden and glistening. Turn the pan up high and flash fry for 2 minutes per side. Finish with butter and garlic, basting constantly as the steak cooks in the pan.

6. Once cooked to your liking—remove the steak from the pan and rest for 5 minutes before serving.

7. This should leave you the perfect amount of time to thinly slice the radish

8. Slice the steak into strips, seasoning again as you go, then place on the dish. Place the sliced radish on top of the pumpkin cubes and drizzle on a generous pool of the jus. Garnish with the oregano leaves to serve.

9. For the jus: See separate recipe