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.
8 July 2016, 12:00pm
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
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
- Cut the pumpkin into small cylinder forms.
- Lay out the pumpkin on an oiled baking tray, add thyme, garlic, salt and roast at 180°C for 12 mins.
- In a hot pan seal the Scottona sirloin from both sides until golden brown colour.
- Remove the sirloin from the pan and finish in the oven according degree of cooking.
- In a medium hot pan saute the oyster mushrooms.
- Allow the steak to rest for 5 mins before slicing.
- 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.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
