Ingredients

• 1.25kg/2lb 11oz peeled pumpkin
• cut into small pieces
• ½ large cinnamon stick
• 1 small piece nutmeg
• 4 cloves
• ¼ tsp ground mace
• 375g/13oz caster sugar
• salt and freshly ground black pepper
• 25g/1oz butter
• 90g/3½oz beef trimmings (from the steaks
• see below - you may need to ask your butcher for additional fat)
• 3 banana shallots
• peeled
• finely chopped
• ¼ garlic bulb
• 2 sprigs fresh thyme
• 1 fresh bay leaf
• ½ tsp white peppercorns
• pinch salt
• 25ml/1fl oz brandy
• 150ml/5fl oz sherry vinegar
• 750ml/1 pint 7fl oz red wine
• 500ml/18fl oz chicken stock
• 500ml/18fl oz veal or beef stock
• salt and freshly ground black pepper
• 3 tbsp chopped fresh flatleaf parsley
• 3 tbsp fine capers
• drained and rinsed
• finely chopped
• 1 kg/2lb 2oz beef fat
• roughly chopped
• 1 garlic bulb
• 6 sprigs fresh thyme
• 4 fresh bay leaves
• 300g/11oz whole Ratte (or Asparges) potatoes
• or similar small
• waxy potatoes
• skin left on
• cleaned
• salt and freshly ground black pepper
• 110g/4oz butter
• 250g/9oz girolle mushrooms
• preferably Scottish
• cleaned
• stems scraped clean and rinsed free of dirt
• 250g/9oz trompette de la mort mushrooms
• cleaned and rinsed free of dirt
• 500g/1lb 2oz curly kale
• stalks removed
• salt and freshly ground black pepper
• 1 tsp olive oil
• 4 x 250g/9oz 35-day aged onglet steaks
• trimmed
• salt and freshly ground black pepper

Directions

• For the pumpkin jam
• bring a small amount of water to a simmer in the bottom of a pan. Suspend a steaming basket over the water. (NB: Do not allow the base of the steaming basket to touch the water.)
• Place the pumpkin pieces into the steaming basket and cover the pan with a lid. Steam the pumpkin for 10-15 minutes
• or until tender.
• Transfer the steamed pumpkin to a food processor and blend until completely smooth.
• Meanwhile
• grind the cinnamon
• nutmeg
• cloves and mace to a powder in a spice grinder or using a mortar and pestle.
• Pour the puréed pumpkin into a saucepan
• then stir in the sugar and ground spices. Cook over a low heat
• stirring regularly
• for 1¼-1½ hours
• or until the mixture has thickened to the consistency of jam.
• Remove the pumpkin jam from the heat and season
• to taste
• with salt and freshly ground black pepper. Chill in the fridge until needed.
• Meanwhile
• for the beef sauce
• heat a non-reactive pan over a medium heat. When the pan is hot
• add the butter and
• when melted
• add the beef trimmings. Fry the beef trimmings for 8-10 minutes
• or until browned all over.
• Add two-thirds of the chopped shallots and all of the garlic
• the thyme
• bay leaf
• white peppercorns and a pinch of salt. Continue to cook for 2-3 minutes
• or until the onion is golden-brown and caramelised.
• Add the brandy and set alight with a match. (CAUTION: Keep clothing well clear and keep the flames well away from the eyes and face.) Allow the flames to flare up then die down. Stir well
• scraping any browned bits up from the bottom of the pan to deglaze. Bring the liquid to a simmer and continue to simmer until the volume of liquid has almost completely reduced.
• Add the sherry vinegar and return the mixture to a simmer
• scraping any browned bits up from the bottom of the pan to deglaze again. Continue to simmer the mixture until the volume of liquid has reduced by two-thirds.
• Add the red wine and return the mixture to a simmer. Continue to simmer the mixture until the volume of liquid has reduced by two-thirds.
• Add the chicken and veal or beef stocks
• stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• then continue to simmer for 20-30 minutes
• or until the mixture has thickened.
• Strain the beef sauce mixture through a muslin cloth into a clean saucepan
• then return the strained liquid to the heat and bring to a simmer. Continue to simmer until the mixture is thick enough to coat the back of a spoon
• then strain again.
• Season the sauce
• to taste
• with salt and freshly ground black pepper
• then stir in the chopped shallot
• parsley and capers.
• Meanwhile
• for the potatoes
• place the beef fat
• garlic bulb
• thyme sprigs and bay leaves into a deep-sided frying pan over a medium heat and cook until the fat has completely melted.
• Add the potatoes (they should be covered in the liquid fat)
• then reduce the heat until the temperature of the fat is 100C (use a cooks' thermometer to check the temperature). Continue to cook for 20-25 minutes
• or until the potatoes are tender.
• Remove the potatoes from the fat using a slotted spoon and set aside to drain on kitchen paper. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the mushrooms and curly kale
• heat a frying pan over a medium heat. Add half of the butter and
• when the butter has melted
• add the girolle and trompette de la mort mushrooms and fry for 2-3 minutes.
• Cook the curly kale leaves in a pan of salted
• boiling water for 1-2 minutes
• or until just tender
• then drain well.
• Heat a frying pan until hot
• add the remaining butter. When the butter is foaming
• add the boiled kale and fry for a further 1-2 minutes
• or until wilted.
• Remove from the heat and season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the onglet steaks
• rub the steaks all over with a little olive oil. Season
• to taste
• salt and freshly ground black pepper.
• Heat a griddle pan over a high heat. When the pan is hot
• place the steaks onto the griddle and cook for 2-3 minutes on each side (for medium-rare)
• or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes.
• To serve
• carve each steak into two pieces and place them into the centre of each of four serving plates. Place a spoonful of the chilled pumpkin jam on either side of the steak. Dot some of the wilted kale on top of each steak
• then spoon over the mushrooms. Place three or four potatoes alongside. Drizzle over the beef sauce.