Autumn is here, and with it the bright golden colors everywhere outside – and autumn is pumpkin season! Whether you go for the classic nutmeg or Hokkaido pumpkin or something more unusual with spaghetti or butternut squash, you can conjure up some amazing dishes with these diverse vegetables. This includes our favorite autumn recipe with butternut squash and rump steak, which we'd like to introduce to you below.
preparation
Peel the onions and slice them into strips. Melt the butter in a small saucepan. Add the onion rings and slowly caramelize over medium heat until golden brown. Be careful not to overheat, as this could burn the butter. Add the sugar, 1/3 teaspoon of salt, and 100 ml of beer. Simmer over low heat for about 12 minutes.
Halve the pumpkin, remove the seeds, and then cut into bite-sized pieces. Place it in a lidded container with a dash of oil, 3/4 teaspoon salt, curry powder, and paprika and shake well. Let the pumpkin marinate for 20 minutes. Meanwhile, preheat the oven to 230°C. Then place the marinated pumpkin pieces on a baking sheet lined with parchment paper and bake in the oven for about 25 minutes.
Pat the rumpsteaks dry and do NOT season for this recipe. Heat the steaks in a pan with beef suet and sear them briefly on both sides until the desired degree of doneness is reached. We recommend eating the steak rare (48–50°C internal temperature) or medium rare (51–53°C internal temperature). Medium is also possible, but not necessary for our dry-aged steaks, as they are already very tender due to the dry-aging process.
To fully experience and enjoy the flavor of dry-aged rump steak, you should be sparing when cooking and seasoning. It's best to use a meat thermometer to determine the cooking temperature.
Finally, season the meat with a little salt and pepper and serve with the pickled pumpkin and beer-flavored onions. Divide the remaining 400 ml of beer between two glasses and toast to this successful dish – cheers and enjoy!
