6 oz mignon steak cut into 4 medallions (1.5 oz each)
Salt and black pepper to taste
Olive oil
2 cups pumpkin, peeled and julienned
Chopped fresh parsley
3/4 cup pomegranate juice
1/4 cup soy sauce
1 tablespoon cornstarch, dissolved in 1/2 cup water
6 oz mignon steak cut into 4 medallions (1.5 oz each)
Salt and black pepper to taste
Olive oil
2 cups pumpkin, peeled and julienned
Chopped fresh parsley
3/4 cup pomegranate juice
1/4 cup soy sauce
1 tablespoon cornstarch, dissolved in 1/2 cup water
Season the medallions with salt and pepper
Heat a non-stick skillet with olive oil and grill the steaks (3 minutes per side)
Keep warm
Grill the pumpkin cutlets with salt and pepper in a skillet with a hint of olive oil until lightly browned, then sprinkle with parsley. Reserve
When the pumpkin is lightly browned, add the pomegranate juice and soy sauce mixture to the skillet
Reduce heat and simmer for 30 minutes or until thickened
Arrange the steak medallions on a plate and top with a pyramid of grilled pumpkin
Drizzle with the sauce
Serves 4
