Prep Time : 10m
Cooking Time : 45m
Servings Number : 3 - 4 people
This cut of steak is from the chuck area of the cow, next to the front leg. It’s tender, full of flavour and can be cooked like a fillet steak. We love to serve it with Delica pumpkin, which is one of the sweetest pumpkins you can buy thanks to a unique curing process. It’s beautiful simply roasted, or try making it into a puree with miso and smoked garlic as we have done. Heavenly!
Some buttered Romanesco cauliflower looks stunning alongside.
Ingredients
- 500g Wagyu fore fillet/Teres Major
- 1 Delica pumpkin
- 1 clove smoked garlic
- 1/2 teaspoon white miso
- 1 tablespoon double cream
Method
- Preheat the oven to 180C.
- Cut the Delica pumpkin into quarters and scoop out the seeds, then cut wedges around 3cm thick. Toss the slices with a little oil and transfer to a baking tray.
- Roast the pumpkin slices for 30-40 minutes, or until completely soft.
- Use a spoon to scrape the pumpkin flesh from the skin and place the flesh into a food processor. Add the miso, smoked garlic and cream and blend until smooth. Taste and season with pepper and some salt, if needed. Cover and set aside.
- Heat a cast iron skillet or frying pan over high heat.
- Rub the steak with a little oil and season well with salt. Cook for 4-5 minutes each side (depending on thickness) for a medium-rare steak. Allow the steak to rest for 10 minutes before slicing and serving with the pumpkin puree.