Beef Steak with Roasted Pumpkin & Horseradish Cream

Beef Steak with Roasted Pumpkin & Horseradish Cream

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, April 26, 2020.



  • 2 carrots, diced
  • 1 parsnip, diced
  • 800g diced pumpkin
  • 1 pack veggie spices


  • 600g beef rump steaks
  • 2 tsp mustard


  • 1 Tbsp butter
  • 100g baby silverbeet

To Serve

  • 100g horseradish sour cream


  1. Preheat oven to 220°C. Prep & cook veggies. Prep carrots and parsnip and toss with pumpkin, veggie spices and a drizzle of oil on two lined oven trays. Season with salt and pepper and roast for about 30 minutes, until tender. Swap trays halfway through to ensure even cooking.
  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 large 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 2164 kj
517 kcal
Protein 37.2g
Carbohydrate 23.4g
Fat 29.4g