Beef Steak with Roasted Pumpkin & Horseradish Cream

Beef Steak with Roasted Pumpkin & Horseradish Cream

Ready in 35 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 26, 2020.



  • 1 carrot, diced
  • 1 parsnip, diced
  • 200g diced pumpkin
  • 1/2 pack veggie spices


  • 150g beef sirloin steak
  • 1/2 tsp mustard


  • 2 tsp butter
  • 25g baby silverbeet

To Serve

  • 30g horseradish sour cream


  1. Preheat oven to 220°C. Prep & cook veggies. Prep carrot and parsnip and toss with pumpkin, veggie spices and a drizzle of oil on a lined oven tray. Season with salt and pepper and roast for about 30 minutes, until tender.
  2. Prep beef. Pat beef dry and toss with mustard and a drizzle of oil. Season with salt and pepper.
  3. Cook beef. When veggies have 15 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for about 3 minutes each side, depending on thickness, or until cooked to your liking. Rest, covered. Reserve pan.
  4. Cook greens. Return pan to a medium heat with butter. Add silverbeet and cook for about 1-2 minutes, until wilted. Season with salt and pepper.
  5. To finish. Thinly slice beef against the grain.
  6. Serve veggies, beef and greens with horseradish sour cream.

Nutritional Information

Energy 2750 kj
657 kcal
Protein 40.3g
Carbohydrate 39.6g
Fat 35.5g