Sage Butter Steakwith Pumpkin Potato Puree

Bring a large pot of water to a boil. Add the diced potatoes and cook for 10 minutes. Then add the diced pumpkin and continue cooking for another 10 minutes, or until both are fork‑tender. Drain and set aside.

Heat a pan over medium‑high heat. Pat the steaks completely dry with paper towels, then season generously with salt and pepper. Add a splash of high‑heat cooking oil to the pan and place the steaks fat‑cap down first to render. After about 2.5 minutes, when the steak releases easily, flip and cook the other side for another 2.5 minutes.

Lower the heat slightly and add the dairy‑free butter, minced garlic, and fresh sage leaves to the pan. Baste the butter over the steaks continuously for 2 minutes. Remove the steaks and let them rest on a wire rack, keeping the crispy sage leaves aside.

Pour the garlic‑sage pan butter directly into the drained pumpkin and potatoes. Transfer the mixture to a blender, add a splash of oat milk and a pinch of salt, and blend just until completely smooth.

Spread a bed of golden puree onto each plate, top with sliced steak, and finish with the crispy fried sage leaves.