Delicious Entrecote with Pumpkin and Brussels Sprouts

Ingredients:

• 220 grams of Brussels sprouts
• 1/3 Hokkaido pumpkin
• 1 sweet potato
• 2 onions
• Salt and pepper
• 2 tablespoons of olive oil
• 1.5 teaspoons of paprika powder
• 2 sprigs of rosemary
• 3 cloves of garlic
• 300 grams of entrecote
• 1 dash of oil (for frying)
• 1 tablespoon of sauce thickener
• 1 teaspoon of soy sauce

Instructions:

1. Preheat the oven to 180 degrees Celsius (fan-assisted).
2. Clean the Brussels sprouts and remove the outer leaves. Place them directly in a baking dish.
3. Wash the pumpkin, remove the seeds, and cut it into bite-sized pieces. Add the pumpkin to the Brussels sprouts.
4. Peel the sweet potato and cut it into the same size as the pumpkin. Add it to the baking dish.
5. Peel the onions and garlic. Quarter the onions and crush the garlic cloves, then add them to the baking dish.
6. Season everything in the baking dish generously with salt and pepper. Add olive oil and sprinkle with paprika powder. Mix everything thoroughly with the sprigs of rosemary.
7. Bake in the oven for about 30 minutes.
8. While the vegetables are roasting, heat oil in a frying pan and sear the entrecote on both sides until browned. Season with salt and pepper.
9. Place the seared entrecote on top of the roasted vegetables in the baking dish and let it cook for approximately 4 minutes.
10. Remove the meat from the oven and let it rest briefly.
11. Add a splash of water to the edge of the baking dish and pour the liquid, along with the meat juice, into the pan.
12. Bring everything to a boil and season and thicken the sauce with soy sauce and dark sauce thickener.
13. Arrange everything on a plate and enjoy your delicious entrecote with pumpkin and Brussels sprouts.