Steak with Pumpkin and Blueberries

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Serves 4

Steak with Pumpkin and Blueberries Picture


400 g Hokkaido pumpkin (peeled, without kernels)

1 red onion

2 tbs. oil

Thyme, fresh

100 ml vegetable stock (jar)

Salt, pepper

6 dried tomatoes

100 g wild blueberries from Canada (frozen)

1 pinch sugar

In addition:

4 point steaks (à 180 g)

1 tbsp. oil

2 tbs. butter

1 tsp. coarse pepper


  1. Cut pumpkin into bite-size pieces. Peel and slice onions. Heat up oil in a wide pot (or pan). Brown pumpkin and onion. Add thyme. Pour in vegetable stock bit by bit, cooking for 12 – 15 minutes, but do not let the pumpkin get too soft. Season to taste with salt and pepper. Cut tomatoes into small pieces and mix with the frozen blueberries. Heat up blueberries until they are defrosted. Season to taste with sugar.
  2. Sear steaks in a non-stick pan on both sides. Reduce heat and cook for 2-3 minutes on each side. Add butter into pan and let melt. Add pepper and salt and dredge steaks. Serve with the pumpkin and blueberry vegetables..

Serve with potato gratin.


Energy: 362 kcal / 1518 kJ

Protein: 38.9 g

Fat: 19.2 g

Carbohydrates: 8 g

Wild Blue is Good for You!