2 dry loin with bones
500 grams of pumpkin, nutmeg
12 cabbage sprouts,
A few leaves of savoy cabbage and kale
12 pieces of cranberry
250 ml cranberry juice
250 ml red wine
2 tablespoons sugar, butter, salt, pepper, cinnamon, cloves, allspice, pepper
Cut the squash into slices and place in a baking dish. Add the spices, cover and sauté until tender at 180 degrees. Scrape the pumpkin from the skin, mix with butter and season to taste.
Temper the meat for at least an hour.
Make a light sugar caramel, top with red wine and juice and reduce by half. Leave the cranberries to soften inside.
Grill the meat on both sides and bring it to the core temperature in the oven at 130 degrees, similar to a beef steak.
Cut the cabbage into small pieces. Fry with a little oil and butter and season with salt and pepper.
Briefly fry the steak in foamy butter with garlic and thyme.
To serve, spread the pumpkin puree on the plate. Put cabbage on top. Remove the meat from the bone and cut into slices. Scattering cranberries everywhere. Put some butter on it.
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