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.
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