| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4qr | 1 | Servings | |
INGREDIENTS
| 200 | g | Beef eye fillet |
| 200 | g | Peeled pumpkin |
| 4 | Threads saffron, 4 to 5 | |
| 120 | Beef jus | |
| 1 | t | Green peppercorns |
| Salt and pepper |
INSTRUCTIONS
To make pumpkin crisps, use a potato peeled and peel "ribbons" of pumpkin. Heat oil to 180deg.C. and deep fry pumpkin until golden crisp. Set aside. Cut the remaining pumpkin into pieces and boil in a pot. In a hot pan seal the eye fillet on all sides. Place meat in the oven for approximately 20 minutes at 200deg.C. for a medium steak. If the pan is not ovenproof, transfer meat to a tray for the oven. When pumpkin is soft, mash with the saffron. Add salt and pepper to taste. Place mash on a plate, then top with the beef. In the same pan, add the jus and peppercorns and reduce slightly. Pour over beef and garnish with pumpkin crisps. Recipe provided by Simon Krasnoff, Executive Chef, Country Comfort Lennons Hotel. Converted by MC_Buster. Per serving: 15 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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