Grilled rib eye steak with creamed pumpkin
Rib eye steak
Roughly break up the peppers, mix them with the olive oil and spread on the steak. Leave to marinate for two hours in the fridge and then grill to the desired degree.
Cut the squash into cubes and seal in the butter, thyme and garlic. Once well browned, cover with the vegetable stock. Continue cooking until the stock evaporates and the squash is tender. Make a purée with the cream. Put aside.
Cut the squash into 3-mm thick slices and arrange in a terrine mould, alternating them with the thyme, sugar, salt and pepper. Cook in the oven until tender, remove and press in the fridge to drain off the cooking liquid. Put aside.
Peel the tomatoes, cut into quarters and remove the seeds. Sprinkle with sugar and salt, flavour with chopped laurel and oregano, and lastly brush with olive oil. Cook in a low oven (85⁰) for 3 hours. Keep in olive oil
Blanch the peeled garlic cloves seven times in cold milk and once more in the cream. Heat and once it has reached boiling point process into a smooth cream. Flavour with Dijon mustard and put aside.