Beef Steaks with Pumpkin Mash and Creamy Mushroom Sauce

Steps

1. Bring a full kettle to the boil. Add pumpkin, boiling water and a pinch of salt to a medium pot and bring to the boil with the lid on. Remove lid and cook for about 14 minutes, until tender. Drain well and return to pot with butter and salt. Mash until smooth and season to taste with pepper. Cover to keep warm.
2. While pumpkin cooks, heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper.
3. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered with foil, to rest while you make the mushroom sauce.
4. Return pan to a medium heat with a drizzle of oil, if needed. Cook mushrooms for about 2 minutes, until tender. Add garlic paste, butter, courgette and spinach and cook for about 2 minutes, until combined.
5. Add stock and resting juices from beef, and cook for about 1 minute, until sauce starts to thicken. Remove from heat and add sour cream and soy sauce. Stir until combined and season to taste with salt and pepper. Slice beef thinly against the grain.
6. To serve, divide pumpkin mash between plates. Top with slices of beef steak and a big spoonful of creamy mushroom sauce.