Skillet Smoked Beef with Cheddar Pumpkin Cream and Crispy Cornbread Crumbs

Instructions

1. 1

   1. Preheat the oven to 200°F / 95°C to keep the beef warm after searing. Season the beef strips with 4 g salt, 1.5 g black pepper, 2 g smoked paprika, and the garlic powder. Sprinkle with the all-purpose flour and toss until each strip is lightly coated.

2. 2

   2. Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil and 14 g (1 tbsp) butter. Sear the beef in 2 batches, 2 to 3 minutes per batch, stirring only as needed so it browns well. Transfer the beef to an oven-safe dish and keep warm in the oven at 200°F / 95°C.

3. 3

   3. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Add the yellow onion and red bell pepper with a pinch of the remaining salt. Cook over medium heat for 5 minutes, stirring, until they start to soften. Add the fresh garlic and cook 30 seconds more.

4. 4

   4. Lower the heat to medium-low. Add the pumpkin purée, beef broth, heavy cream, Dijon mustard, Worcestershire sauce, the remaining 2 g smoked paprika, the rest of the salt, and the rest of the black pepper. Stir well and cook for 3 to 4 minutes until smooth and hot.

5. 5

   5. Add the shredded cheddar gradually, stirring until fully melted and the sauce is creamy. Return the beef and any accumulated juices to the skillet. Cook 2 minutes more over low heat so the beef absorbs the sauce without overcooking.

6. 6

   6. Meanwhile, melt the remaining 14 g (1 tbsp) butter in a small skillet or in an open area of the large skillet. Add the crumbled prepared cornbread and half of the chives. Toast for 3 to 4 minutes over medium heat, stirring, until golden and crisp.

7. 7

   7. Serve the beef and pumpkin cheddar cream on warm plates. Spoon the crispy cornbread crumbs over the top and finish with the remaining chives. If needed, rewarm gently before serving until steaming in the center, without boiling the sauce.