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Ingredients (2 servings)
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400 g Beiried vom ALMO-Rind
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500 g Bio-Speisekürbis Hokkaido
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1 Packung Gorgonzola DOP
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2 Stk. Bio-Wachauer
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Öl zum Braten
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Salz, Pfeffer
Preparation
- Wash the Hokkaido pumpkin, remove the seeds, and cut into bite-sized wedges. Take the striploin out of the fridge in advance and pat dry.
- Heat some oil in a large pan and fry the pumpkin wedges over medium heat for about 15 minutes until soft and golden brown. Season with salt and pepper.
- Heat a little oil in a second pan over high heat and sear the beef briskly for 2 to 3 minutes on each side. Season with salt and pepper, remove from the pan, and let rest briefly.
- Break the gorgonzola into pieces, scatter over the hot pumpkin in the pan, and let it melt slightly. Slice the meat, arrange on top of the pumpkin, and serve with the Wachauer rolls.
