Serves

4

Ingredients

1kg Argentinean chuck eye beef • 20g Nomu Beef Spice Rub •
600g potatoes • 400g pumpkin • 200g shallots • 50g chives • 50g butter •
2 garlic cloves • Salt and freshly ground pepper • 1 tbsp oil • 1 tbsp
olive oil • 30g parmesan cheese • 1 sprig parsley • 3 baby peppers • 15g sugar

Method

Tie the meat with kitchen string to retain its cylindrical shape • Season with the Nomu spice rub, rubbing the meat all over • Roast the potatoes in their skins, peel the shallots and finely slice the pumpkin • Sauté the shallots (keeping a raw one) in half the butter in a high-sided frying pan and gently season with salt, pepper and sugar • Peel the potatoes once roasted and fry a shallot with the garlic in the remaining butter • Add the potatoes and season with salt and pepper, cooking slowing for a few minutes • Using a metal ring form, bake in the oven like a gratin, sprinkled with the grated cheese • Sauté the meat in a dash of oil, sealing it all over and roast in the oven with the potatoes and the pumpkin slices, drizzled with olive oil and seasoned • Remove the pumpkin and cut into the fine strips once cooled, before sautéing prior to serving • Gently sauté the baby peppers, cooking them just a little • Serve everything straight from the oven, allowing the meat to rest for a little before plating up, accompany with the chopped chives and parsley