Back

Scottona with roasted pumpkin and oyster mushrooms

There is little you need to do to a Scottona steak to make it incredible. Chef Claudio Farrugia of Paranga serves it with roasted pumpkin and oyster mushrooms. 

Scottona with roasted pumpkin and oyster mushrooms

Ingredients
  • 300g Scottona sirloin
  • 150g pumpkin
  • 30g oyster mushrooms
  • Handful pea shoots
  • 2 sprigs thyme
  • 1 clove garlic,
  • Salt and pepper


Method
  1. Cut the pumpkin into small cylinder forms.
  2. Lay out the pumpkin on an oiled baking tray, add thyme, garlic, salt and roast at 180°C for 12 mins.
  3. In a hot pan seal the Scottona sirloin from both sides until golden brown colour.
  4. Remove the sirloin from the pan and finish in the oven according degree of cooking.  
  5. In a medium hot pan saute the oyster mushrooms.
  6. Allow the steak to rest for 5 mins before slicing.
  7. Slice the beef and serve with the roasted pumpkin cylinders, the sautéed oyster mushrooms and the peashoots.


This recipe first appeared on Gourmet Today TV, aired on TVM on 8 July, 2016. 

Latest recipes