Ingredients
- ½ red onion, cut into 6 wedges
- 200 g (7 oz) piece butternut pumpkin, (squash) peeled and cut into 1 cm (½ inch) thick wedges
- 2 tablespoons olive oil
- 160 g (5¾ oz) beef eye fillet, trimmed
- 1 tablespoon small basil leaves
- 1 tablespoon shaved parmesan
- 1 tablespoon pine nuts, toasted
- 2 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- 1 small garlic clove, crushed
- pinch caster (superfine) sugar
Method
1. Preheat the oven to 200°C (400°F/Gas 6).
2. Combine the onion, pumpkin and half the oil on a small baking tray, turning to coat the vegetables in the oil. Season to taste with sea salt and freshly ground black pepper, then roast for 15 minutes or until half-cooked.
3. Meanwhile, using kitchen string, tie the eye fillet firmly around the middle to form a neat shape. Heat the remaining oil in a small heavy-based frying pan over high heat until very hot. Season the steak and add to the pan. Cook for 1 minute on each side to seal, then add to the vegetables in the oven. Bake for 10–15 minutes for medium (depending on thickness of the steak), then remove the steak to a plate, cover with foil and keep warm. Cook the vegetables for a further 5 minutes, if necessary, or turn off the oven and keep warm.
4. Combine the remaining ingredients in a bowl and stir to mix well. Remove the string from the steak. Place the vegetables on a warmed plate, top with the steak, then scatter over the basil mixture and serve immediately.
