Beef Scotch Fillet with Pumpkin Assiette and Miso-Dressed Vegetables

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin on prepared tray with a drizzle of oil, season with salt and pepper and roast for 20 minutes until tender. Turn once to ensure even cooking.
3. Finely slice bok choy, cut radish into matchsticks and use a vegetable peeler to peel courgette into ribbons, stopping when reach the core. Discard the core. Set aside in a medium bowl.
4. Heat a drizzle of oil in a medium fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 3½ minutes, each side, for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest before slicing.
5. While beef cooks, place pumpkin purée and water in a small pot on very low heat. Gently warm, stirring occasionally, this will take approximately 6-8 minutes depending on pot size and temperature. Season to taste with salt and pepper.
6. Add first measure of miso dressing to bowl with vegetables and toss to combine. Season to taste with salt and pepper.
7. place a dollop of purée onto each plate and smooth into a circle. Divide roasted pumpkin and sliced beef between plates and drizzle over remaining miso dressing. Top with a handful of miso- dressed vegetables and sprinkle over crispy shallots.