A delicious dinner sure to impress.
Preheat the oven to 240C/220C fan-forced. Place the peeled and chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast for 15 minutes or until just tender.
While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic (or use a garlic press). Trim the ends of the broccolini and halve any thick stalks lengthways. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth and stir in the mayonnaise. In a medium bowl, toss the panko breadcrumbs with a good drizzle of olive oil and a good pinch of salt and pepper.
Heat a medium frying pan over a medium heat and add the butter, sage and garlic. Cook for 1 minute or until fragrant. Add the plain flour and cook, stirring, for 2 minutes until a thick paste forms. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. Add the roasted pumpkin and gently stir to coat. Transfer to a small baking dish. Top with the panko breadcrumb mixture and bake for 10-15 minutes or until golden and bubbling.
While the gratin is baking, wash out the frying pan and return to a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. Once hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and set aside to rest.
While the steak is resting, return the pan to a medium-high heat along with a drizzle of olive oil. Add the broccolini and cook, tossing, for 5-6 minutes or until just tender. Season with a pinch of salt and pepper.
Thinly slice the steak. Divide the pumpkin & sage gratin, sirloin steaks and broccolini between plates. Pour any resting juices over the steaks and finish with a dollop of black garlic aioli.
Exclusive recipe from Hello Fresh.
Trending This Week