Beef Plays with Pumpkin, Plus Winter Things from Garlic Country

Bread oil:

1. Bake the bread slices in hot olive oil in a dark golden brown pan. Then grease very well on kitchen paper.
2. Finely chop the baked bread slices in a blender or with a food processor. Put the resulting breadcrumbs in a glass and pour olive oil over it until everything is completely covered.

Salad dressing:

1. Mix the maple syrup with the Dijon mustard, vinegar and olive oil and season with salt and pepper.
2. Put the washed lettuce in a bowl and mix with the salad dressing. Then portion and put on individual plates. Finally, drizzle with the mixed bread oil.

Salsa:

1. The shallots and garlic are cut into small cubes. Then they are cooked translucent in the pan in olive oil.
2. The anchovy fillets are cut into cubes and placed in a container. The capers are chopped and also placed in the jar. Also add lemon zest and lemon juice. Stir in the shallots, garlic and olive oil. Season to taste with Tabasco, salt and pepper.

Butternut squash puree:

1. The pumpkin is cooked in the oven at 180 ° for about an hour until it can be squeezed soft.
2. Finely chop the shallots and onions and cook until translucent in the pan.
3. Take the pumpkin out of the oven, cut it in half and remove the seeds. Put the skinless pumpkin in the pan, mix with the onions and garlic over medium heat and deglaze with the vinegar. Boil the vinegar and puree everything in a blender. Season to taste with salt.

Beef fillet:

1. Shrink the beef fillet in a vacuum bag with rosemary, bay leaves, garlic and olive oil. Place in a sous-vide cooker at 55 ° for 3-4 hours.
2. Take the meat out of the bag, sprinkle with the pepper mixture and fry vigorously in a very hot pan for about 30 seconds on each side.

Serving:

1. Spread the pumpkin puree on a preheated plate, place the beef fillet on top and pour the salsa over it. Then put a few drops of pumpkin seed oil on the plate.