Roast Beef with Pumpkin Seed Crust on Creamy Polenta

Name: Roast Beef with Pumpkin Seed Crust on Creamy Polenta
Total time: 1 h 30 min
Yield: 6
Ingredients: 100 g Steirerkraft coarsely chopped pumpkin seeds; 50 g butter (room temperature); 50 g breadcrumbs; 4 tbsp Steirerkraft Pumpkin Seed Oil PGI; 2 cloves garlic (finely chopped); salt; pepper; 1000 g roast beef; 2 tbsp Dijon mustard; salt; pepper; 1 tbsp butter; 3 cloves garlic; 2 sprigs rosemary; 1 bunch soup vegetables (celery, carrots, leek); 2 tbsp tomato paste; 500–750 ml red wine; salt, pepper; 250 g Steirerkraft 1-Minute Polenta, fine; 500 ml vegetable stock; 250 ml whipping cream; 5 tbsp Steirerkraft coarsely chopped pumpkin seeds; salt, pepper; nutmeg (freshly grated)

A roast beef with a pumpkin seed crust turns any festive table into a real treat.

Difficulty: medium Total time: 1 h 30 min Portions: 6

Main Courses with polenta with pumpkin seeds

Pumpkin Seed Crust

100 g Steirerkraft coarsely chopped pumpkin seeds
50 g butter (room temperature)
50 g breadcrumbs
4 tbsp Steirerkraft Pumpkin Seed Oil PGI
2 cloves garlic (finely chopped)
salt
pepper

Roast Beef

1000 g roast beef
2 tbsp Dijon mustard
salt
pepper
1 tbsp butter
3 cloves garlic
2 sprigs rosemary

Sauce

1 bunch soup vegetables (celery, carrots, leek)
2 tbsp tomato paste
500–750 ml red wine
salt, pepper

Creamy Polenta

250 g Steirerkraft 1-Minute Polenta, fine
500 ml vegetable stock
250 ml whipping cream
5 tbsp Steirerkraft coarsely chopped pumpkin seeds
salt, pepper
nutmeg (freshly grated)

Preparation

Season the meat generously with salt and pepper and rub the mustard evenly over the surface. Sear on all sides in hot butter, then add the garlic (whole, unpeeled) and rosemary sprigs and transfer to the oven, preheated to about 130 °C (265 °F).
A meat thermometer is essential for achieving the perfect core temperature. Once the core temperature reaches 53 °C (127 °F) (after about 60–75 minutes), turn off the oven and let the meat rest for a further 10 minutes.
Meanwhile, prepare the sauce and the pumpkin seed crust. For the sauce, sear the root vegetables in hot oil, briefly roast the tomato paste along with them, and deglaze with at least 500 ml red wine. Season generously with salt and pepper and let simmer over low heat until thickened, adding a little more red wine if needed. Just before serving, strain out the vegetables and season the sauce with salt and pepper.
For the pumpkin seed crust, knead all the ingredients together well and chill. Once the meat has reached the core temperature, spread the crust over the roast beef and press firmly. Return to the oven for another 10 minutes.
Creamy polenta: Bring the stock and cream to a boil and slowly stir in the polenta. Bring to a brief boil, stirring well throughout. Then add the pumpkin seeds and season with salt and pepper.
To serve: Spread the creamy polenta on the plate, arrange a piece of roast beef on top, and garnish with the sauce. Serve with a robust glass of red wine and enjoy the feast.