- Serves: 3
- Cook Time: 45 minutes
- Prep Time: 30 minutes
- Effort: easy
For the roasted vegetables:
- 1/4 pumpkin, chopped into wedges, seeds removed
- 3 red onions, chopped in half, leave the skins on
- vegetable oil
- 2 bunches asparagus, woody ends trimmed
- olive oil
For the horseradish mayonnaise:
- 2 egg yolks
- 1 tsp English mustard
- 2 tsp white wine vinegar
- 300 ml vegetable oil
- 1 tbsp creamed horseradish
For the steaks:
- 3 round steaks, sinew removed
- 100 g goats curd
- watercress, to serve
- chervil, to serve
- savory, to serve
- nasturtium nasturtium leaves, to serve
- violet petals, to serve
- truffle oil, to serve
1. For the roasted vegetables: Rub the pumpkin and onion with vegetable oil and season with salt and pepper. Put the pumpkin and onion on the BBQ, under a hot grill, or on a griddle pan for 20 -25 minutes turning frequently until chargrilled and tender.
2. Season the asparagus with salt and pepper and rub with olive oil and grill on the BBQ, under a hot grill or on a griddle pan, for 34 minutes.
3. For the horseradish mayonnaise: Whisk together the egg yolks, mustard and white wine vinegar with a pinch of salt. When the mixture starts to amalgamate gradually add the vegetable oil until it starts to thicken and lighten in colour. Finally, add the creamed horseradish, season with salt and pepper and mix.
4. For the steaks: Using a sharp knife, make small incisions around the edge of each piece of steak, this will prevent the steak from shrinking when you cook it. Finally bash the steaks with a rolling pin to tenderise and flatten.
5. Take a spoonful of mayonnaise and spread over one side of the steak. Arrange 3 -4 roasted asparagus spears into the centre and roll up, drizzle each bundle with salt, pepper and oil before cooking on the BBQ, under the hot grill or on a griddle pan. The steaks should take around 8-10 minutes, make sure they are turned half way through to ensure they are evenly cooked.
6. Once the pumpkin is cooked remove the skin and cut into chunks, arrange the pieces in a bowl with the roasted red onion on top. Add a spoonful of goats' curd and scatter with the watercress, chervil, summer savory, nasturtium leaves and violets. Drizzle with truffle oil and season.
7. Once the beef has cooked, remove and drizzle over truffle oil. Serve with the salad and mayonnaise on the side.
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