Roasted Beef with Pumpkin and Sage

Instructions

1. 1

   Preheat your oven to 425°F. Pat the beef steaks dry with paper towels and generously season all sides with salt, pepper, and thyme.

   Tip: Dry beef ensures better browning and a flavorful crust.

2. 2

   Toss the pumpkin cubes with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes until they begin to soften and caramelize at the edges.

   Tip: Don't crowd the pan; give pumpkin pieces room to roast evenly.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully add the beef steaks and sear for 3-4 minutes per side until a golden crust forms. Transfer to a plate and set aside.

   Tip: Sear in batches if needed to avoid overcrowding the pan.

4. 4

   In the same skillet, add the sliced shallot and minced garlic, stirring for 1-2 minutes until fragrant. Add 6 sage leaves and cook for another 30 seconds.

   Tip: The browned bits on the pan will add tremendous depth to your sauce.

5. 5

   Pour in the beef broth and balsamic vinegar, scraping the bottom of the skillet to deglaze. Let simmer for 2-3 minutes until slightly reduced.

   Tip: Deglazing captures all the caramelized flavors from the beef.

6. 6

   Return the seared beef steaks to the skillet and nestle them among the roasted pumpkin pieces. Top each steak with a fresh sage leaf and a small knob of butter.

   Tip: The butter will melt into the sauce, enriching it beautifully.

7. 7

   Transfer the entire skillet to the preheated oven and roast for 12-15 minutes, depending on desired doneness. The beef should reach 130-135°F internal temperature for medium-rare.

   Tip: Use a meat thermometer for perfectly cooked beef every time.

8. 8

   Remove from the oven and let rest for 5 minutes before serving. Plate each steak with roasted pumpkin and spoon the pan sauce generously over the top.