Solo: Steak with Pecan Butter & Butternut Roundels

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Solo: Steak with Pecan Butter & Butternut Roundels

Classics are so much better the cleaner rustic way this sage and pecan butter pan-seared steak with roasted butternut roundels topped with crumbly ricotta.

Ingredients to serve 1

  • 1 x Sirloin Steaks
  • 2.5g x Sage - leaves pulled from stem
  • 10g x Pecan Nuts - chopped
  • 10g x Crushed Garlic
  • 100g x Sweet Potato Roundels
  • 100g x Butternut Roundels
  • 25g x Ricotta - gently crumbled
  • 50g x Baby Spinach - long or thick stems removed
  • 15g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your sage and baby spinach thoroughly and drain on paper towel.

Gino's Tip

One of the most basic tips that all good cooks and chefs follow is to check your seasoning and flavours, constantly when cooking, so you can make adjustments and get a feel for your end result.

Step 1 - Roast Roundels

Toss your sweet potato and butternut roundels in a large mixing bowl with a drizzle of olive oil, salt and pepper. Flatpack onto an oven tray ( two if need be ), cover with foil and pop into the oven for 12 minutes. Remove the foil and continue roasting for 8-10 minutes until lightly browned and tender.

Step 2 - Saute Spinach and Sage Butter Sirloin

Heat a large frying pan over med-high heat, add a drizzle of olive oil and fry your baby spinach for 2-3 minutes until wilted. Once done, season with salt and pepper to taste and keep warm in the microwave - give your large frying pan a quick clean. Season your sirloin steaks with salt and pepper. Heat your large frying pan over med-high heat, add a drizzle of olive oil and once the pan is hot but not smoking, fry your steaks for 2-3 minutes on each side or until cooked to your desired doneness. Transfer the steaks to a chopping board once done and froth your butter in the pan along with your picked sage, pecan nuts and crushed garlic.

To Serve

Divide your roast roundels amongst your servings, top with your saute spinach, seared sirloin steak, sage butter and ricotta.