Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Ingredients
- 2 Your Farmer grass-fed eye fillet medallions (about 140g each)
- 700g butternut pumpkin, peeled and cut into 3cm chunks
- 1 red onion, cut into wedges
- 4 tbsp olive oil, divided
- 100g baby spinach
- 80g feta, crumbled
- 2 tbsp pepitas
- 1½ tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to season
Instructions
Heat the oven to 200°C. Toss the pumpkin and onion wedges with 2 tablespoons of the oil, salt and pepper on a large tray and roast for 30–35 minutes, until golden at the edges.
700g pumpkin1 red onion2 tbsp olive oilWhile the pumpkin roasts, toast the pepitas in a dry frying pan over medium heat for 2 minutes, until they start to pop. Tip them out and set aside.
2 tbsp pepitasPat the medallions dry and season well. Heat 1 tablespoon of oil in the same pan over medium-high heat and sear for 3–4 minutes each side for medium-rare.
2 eye fillet medallions1 tbsp olive oilRest the beef on a board, loosely covered, for a full 10 minutes — the rest is what lets you slice it thinly without losing the juices.
Whisk the balsamic, mustard, remaining tablespoon of oil and any resting juices with a pinch of salt.
1½ tbsp balsamic vinegar1 tsp Dijon mustard1 tbsp olive oilPile the spinach onto a platter with the warm pumpkin and onion. Slice the fillet thinly across the grain and fan it over the top.
100g baby spinachScatter with the feta and pepitas, spoon the dressing over and serve while the pumpkin still holds its warmth.
80g fetaAppears in
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How Two Small Steaks Feed Three
The eye fillet is the tenderest muscle on the beast — it sits along the backbone and barely works a day in its life, so there's none of the chew that makes tougher cuts demand slab-sized serves. That tenderness is exactly what lets you stretch it. Sliced thin across the grain, 280g of fillet covers three plates with something better than quantity: every single slice eats like the best bite of a steak. The two non-negotiables are the cook and the rest — medium-rare, then a full ten minutes on the board so the juices settle instead of running out at the first cut. Your Farmer® fillet comes as two 140g medallions in the Pack A rotation of our beef subscription, and this salad is the honest answer to feeding more mouths with the smallest pack in the share.
Swaps and Variations
Roast sweet potato or beetroot behave just like the pumpkin, and goat's cheese stands in for feta if that's what's in the fridge. Rocket brings more pepper than spinach if you want bite, and walnuts toast up as happily as pepitas. For the meat, a rested and thinly sliced rump does the same job with a bigger, beefier flavour — and grilled lamb loin chops, cooked to blush pink and sliced off the bone, turn the same salad into a lamb dinner without changing anything else. If your crisper needs restocking for the salad half of the job, our eco-grown produce has it covered.
Storage and Leftovers
Once dressed, this salad is a tonight-only proposition — the spinach wilts and the pumpkin softens. Undressed components are another story: roast pumpkin and onion keep three days in the fridge, and the beef keeps two days, sliced and covered. Don't reheat the fillet — it'll blow straight past medium-rare — just eat it cold, where it's arguably even better: tomorrow's lunchbox of cold beef, leftover pumpkin, a handful of spinach and a jar of the dressing is a very good deal. If the fillet's won you over, reserve your share — the twin pack comes around in the Pack A rotation.
Frequently asked questions
Is 280g of beef really enough for three?
How thin should I slice the fillet?
Can I serve this cold instead of warm?
What can I use instead of pumpkin?
Three Simple Steps
A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
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Reserve your share — or try a pack
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Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
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