Cream Pumpkin and Almo Ox Filet with Black Walnut

For the creamed pumpkin and Almo ox tenderloin with black walnut, remove the meat from the refrigerator in good time and let it come to room temperature.

Season with salt and pepper and tie into shape with kitchen twine.

Heat olive oil in a coated pan and sear the fillets.

Place on a rack and cook in the oven at 180 °C (convection oven) for about 6 minutes on “medium”.

Remove steaks from oven and let rest – covered with aluminum foil.

For the pumpkin, boil the cream with rosemary, salt and nutmeg.

Put in the sliced nutmeg pumpkin and let it steep for a short time.

Fry the steaks again and glaze with butter, garlic and thyme.

Put in the nut slices and heat.

Drain the steaks, place them in the center of plates and top with garlic and black walnut slices.

Untwist the pumpkin with the help of a fork and place next to the steaks.

Drizzle lightly with cream.

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