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Styrian Pumpkin Seed Rostbraten | Tender Beef with a Nutty Crust
(0)
40 min
Under an hour
Gurkerl Küche
Ein Meisterwerk der steirisch-österreichischen Wirtshausküche: Zarter Rostbraten aus bestem Rindfleisch, scharf angebraten und im Backrohr mit einer knusprig-nussigen Kürbiskernkruste überbacken, serviert an feiner Natursauce.
Ingredients
Preparation method
Preparation & Pumpkin Seed Crust
Briefly toast the pumpkin seeds in a dry pan without fat until fragrant, then coarsely chop them on a cutting board. Mix the softened butter (40 g) with the chopped pumpkin seeds, breadcrumbs, 1 tsp Dijon mustard, finely chopped parsley, and 1 tbsp pumpkin seed oil to form a moldable crust mixture. Season with a pinch of salt and pepper.
Preheat the oven to 220 °C using the grill function or top heat. Peel and finely chop the onion and garlic.
Pat the rostbraten steaks dry and lightly score the edges to prevent them from curling during searing. Season both sides with salt and pepper and thinly brush the top with the remaining Dijon mustard.
Chef's tip
Be sure to briefly dry-toast the pumpkin seeds before chopping – this noticeably intensifies the nutty flavor of the crust.
Only stir the pumpkin seed oil into the sauce at the very end after mounting with the butter and do not let it boil any further, so that the velvety nutty flavor and deep green color are fully preserved.
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