Food & Wine

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Riesling - Export only

Beef, pumpkin and mushroom salad with onion chutney


INGREDIENTS

4 large egg tomatoes, quartered
8 large flat mushrooms
1 clove garlic, chopped finely
1 tbs olive oil
40g butter
2 tbs brown sugar
1 large brown onion, sliced thinly
1kg butternut pumpkin
750g rump steak
2 tbsp balsamic vinegar
80g baby spinach
METHOD

Method
1. Place tomato and mushrooms on a large oven tray; sprinkle with garlic, drizzle with oil. Bake, uncovered, in moderately hot oven about 40 minutes or until tomatoes are browned slightly.
2. Meanwhile, heat butter and sugar in medium pan, stirring until sugar dissolves. Add onion; cook, stirring until onion is soft. Simmer mixture uncovered, about 10 minutes or until onion caramelises, stirring frequently.
3. Cut narrow top end of pumpkin into eight 5mm thick slices. Heat oiled medium non-stick pan; cook pumpkin, in batches, until browned both sides. Drain on absorbent paper.
4. Cook beef in same pan until browned all over and cooked as desired. Remove from pan; cover; rest for 10 min, slice thinly.
5. Add vinegar to pan juices; simmer, uncovered, 2 min. Add onion mixture to pan; stir until chutney is mixed and heated through.
6. Divide pumpkin and mushrooms among serving plates; stack with beef, tomato onion chutney and spinach.
Serves 3


Recipe by KLeyds