Rib eye steak with roasted squash and porcini sauce

This is a proper autumn recipe. Squash is amazing ingredient full of vitamins, especially vitamin C and B. Less known is that the squash contains an amino acid that stimulates the production of serotonin in the body, the hormone that makes you happy, so there is no excuse for not eating this amazing vegetable when it’s its season.

It’s very simple to prepare this dish. The only tough part is cooking the steak properly, but I will try to help you with very simple, but useful tip. As you see in pictures, I cooked my steak medium rare, but it can be medium or well done, depending on the cooking time. The point is that you need to constantly touch the steak, so you can see how much it is cooked, and then compare it with the palm. I hope this was useful, in case you didn’t know this before.

For 2 people you will need….

Ingredients

2x200gr rib eye steaks (about 2cm thick)
1 medium squash
6-8 carrots
2 sprigs of rosemary
20gr dried porcini
100ml cream
thyme , salt and pepper

Instructions

Cut the carrots lengthwise and cut the squash on 3cm pieces, then put them in roasting tray. Drizzle it with olive oil and sprinkle over chopped rosemary, season it and put it in the oven at 200 degrees celsius for 30-40 minutes. While you’re waiting, drizzle the olive oil over the steaks, season it, and grill them. When they’re done, leave them to rest for 5 minutes. While they are resting and the squash is roasting, put the cream, pinch of thyme and porcini in a blender, and blend until you get the smooth consistency. You are done.

If you follow the schedule of preparation, there is nothing that can go wrong. I hope you will try and enjoy this amazing dish.

Ramstek sa pečenom bundevom i sosom do vrganja

Ovo je pravi jesenje jelo. Tikva ili bundeva je izvanredan sastojak puna vitamina, posebno vitamina C i B. Manje je poznato da bundeva sadrži aminokiselinu koja stimuliše proizvodnju serotonina u organizmu, hormonaji koji vas čini srećnim , tako da nema razloga ne jesti ovo čudesno povrće kada je u sezoni.

Priprema ovog jela je vrlo jednostavan. Jedini problem može da vam napravi previše ispečen odrezak ili jednostavno ispečen na način koji niste želeli , stoga ću pokušati da vam pomognem sa ovim malim trikom. Bitno je da tokom pečenja lagano pritiskate odrezak kako bi ste primetili koliko je meso mekano odnosno tvrdo. Zavisno od toga da li želite više pečen odrezak meso bi trebalo biti tvrdje , dok ako želite više živ odrezak meso bi trebalo da ostane mekano. Ako vam sve ovo previše konfuzno zvuči najbolje je da pogledate sledeću sliku koja provereno radi svaki put .

Za 2 osobe će vam trebati…

Sastojci

2k200gr ramsteka
1 srednja bundeva
6-8 šargarepa
2 grančice ruzmarina
20g sušenih vrganja
100ml pavlake
majčina dušica , so i biber

Instrukcije

Isecite šargarepu po dužini na pola i bundevu na komade debljine 3cm i stavite ih u pleh za pečenje. Pospite sa malo maslinovog ulja , iseckanim ruzmarinom i stavite u rernu na 200 stepeni 30-40 minuta. Dok čekate da se bundeva i šargarepa ispeku posolite i pobirete ramstek , polijte ga sa malo maslinovog ulja i stavite u tiganje ili na roštilj da se ispeče. Nakon što ste ih ispekli ostavite ih 5 minuta da odstoje na tanjiru pre serviranja . Dok se odrezak odmara i dok se bundeva peče stavite vrganje, pavlaku i malo majčine dušice u blender i napravite sos.

Ako pratite raspored pripreme ne postoji ništa što može da pođe po zlu. Nadam se da ćete probati i uživati u ovom odličnom jelu.