Beef Steak on Parsnip Vegetables with Pumpkin Crusts

Peel the parsnips and cut 250 g into approx. 6 – 8 cm long sticks. Heat the walnut oil with the butter and briefly sauté the parsnip strips. Pour in veal stock and simmer slowly on the edge of the stove until soft (with lid). Add the roasted nuts and raisins, season with salt, pepper and lemon juice and toss vigorously a few times with the finely chopped chives. For the crusts: Grate the pumpkin, sauté with some onion and season with salt and pepper. Squeeze the ricotta well with a cloth, then mix with the pumpkin and the remaining ingredients. Season again with salt, pepper, nutmeg and garlic. Then let rest for about 15 minutes.On a floured board form rolls 1.5 cm thick and then cut them into pieces 1.5 cm long. Bake in hot clarified butter until golden brown.Season the beef steaks with salt and pepper and fry in a little oil all around. Put them in a preheated oven at 180 °C for 8 minutes and then let them rest at 80 °C for 15 minutes. Deglaze the roast residue with red wine, reduce to a minimum and boil up again with beef sauce. Now cut the meat into thin slices and arrange on the parsnip vegetables. Top with the crusts (or serve separately) and garnish with a little sauce.

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