Striploin with Pumpkin and Fried Potatoes (Sasha)

5 from 9 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 237 kcal


  • 1 Pc. Hokkaido pumpkin
  • 2 Pc. Shallots
  • 1 Pc. Ginger the size of a walnut
  • 100 ml White wine
  • 200 ml Vegetable stock
  • Salt
  • Pepper
  • Sugar
  • 1 tsp Curry Anapurna (mild)
  • 100 g Creme fraiche Cheese
  • 50 ml Raspberry vinegar
  • 100 ml Pumpkin seed oil
  • 2 Pc. Striploin steaks approx. 250 g each
  • 4 Pc. Potatoes
  • 1 Pc. Spring onion


  • Eighth Hokkaido, remove the seeds. Cut the half into small pieces.
  • Peel shallots and cut into small pieces. Peel a walnut-sized piece of ginger and chop it roughly. Put everything together in a saucepan, sweat and salt. Deglaze with white wine and vegetable stock. When the pumpkin is done, puree everything with a hand blender and add the crème fraîche. Season to taste with salt, pepper and curry.
  • Slice a quarter of the Hokkaido thinly on the grater. Marinate with raspberry vinegar and pumpkin seed oil and season with salt, sugar and pepper.
  • Sear the steaks in the pan on all sides, then put them in the oven at approx. 150 degrees to rest.
  • Peel the potatoes and chop them into small cubes. Fry with sunflower oil in a pan until golden brown. Season with salt. Just before the end of the cooking time, add the finely chopped spring onions and toss. Season to taste with pepper and salt.
  • Cut the striploin into wide slices. Spread the pumpkin puree all around in a circle on the plates, then place the cut striploin in the middle. Spoon the fried potatoes around and top with the pumpkin salad.
  • Image rights: Wiesegenuss


Serving: 100gCalories: 237kcalCarbohydrates: 1.7gProtein: 1.3gFat: 23.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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