Beef Steak with Roasted Pumpkin & Horseradish Cream

Beef Steak with Roasted Pumpkin & Horseradish Cream

Ready in 35 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, April 26, 2020.



  • 1 carrot, diced
  • 1 parsnip, diced
  • 400g diced pumpkin
  • 1 pack veggie spices


  • 300g beef rump steaks
  • 1 tsp mustard


  • 1 Tbsp butter
  • 50g baby silverbeet

To Serve

  • 50g 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 medium 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 2387 kj
571 kcal
Protein 38.0g
Carbohydrate 28.4g
Fat 32.6g