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Pan-seared Steak in Pumpkin Puree & Veggies

Perfectly Pan-seared Steak, served with Pumpkin Puree, sautéed Champignon and Brussels Sprouts.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Strainer | Chopping board | Knife | Peeler | Baking tray | Blender

Cooking Instructions


Step 5 : Make the Puree

Transfer the roasted pumpkin to a blender, add a splash of water, and blend until smooth to create a pumpkin purée.

80 g Brussels Sprouts
100 g Button Mushroom
5 g Thyme
10 g Garlic
320 g Beef Tenderloin
5 g Rosemary Fresh
20 g Butter



Step 1 : Prep the Ingredients

Peel and cut the pumpkin into cubes, crush the garlic, and strip the thyme leaves from their stems. Prepare the mushrooms by halving them and trimming the Brussels sprouts. Bring a pot of water to a boil, add a pinch of salt, then add the Brussels sprouts and blanch for 2 minutes. Drain and set aside.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sear the Steak

Season the beef tenderloin with salt and black pepper. Heat a skillet over medium-high heat, add a drizzle of oil, and once hot, place the beef. Add garlic cloves and a sprig of rosemary. Sear the beef for 5 minutes per side, then add a knob of butter, basting the beef for a minute per side. Remove the beef and let it rest.

Step 2 : Roast the Pumpkin

On a baking tray, combine the pumpkin cubes, crushed garlic, and thyme leaves. Season with salt and black pepper, drizzle with olive oil, and mix well to ensure the pumpkin is evenly coated. Roast in the preheated oven for 20-25 minutes until the pumpkin is tender and caramelized.

Step 4 : Sauté the Veggies

Using the same skillet, add the blanched Brussels sprouts and halved mushrooms. Season with salt and black pepper to taste. Sauté for 5 minutes, stirring occasionally, until the vegetables are golden and slightly crispy.

Step 6 : Serve and Enjoy!

Spread the pumpkin purée on the plate as a base. Slice the beef tenderloin and place it on top of the purée. Arrange the sautéed Brussels sprouts and mushrooms around the beef. Optionally, garnish with thyme leaves.


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