Beef Tenderloin	g
Olive Oil	tbsp
Salt & Pepper to taste
Yellow Onion
Hokkaido Pumpkin	g
Fresh Ginger	cm
Garlic Clove
Olive Oil	tbsp
Red Curry Paste	tbsp
Sweet Smoked Paprika Powder	tsp
Coconut Milk	ml
Beef Stock	ml
Soy Sauce	tbsp
Honey	tbsp
Udon Noodles	g
Coriander Topping
Fresh Coriander	g
Garlic Clove
Sea Salt	tsp
Ground Cumin	tsp
Lemon Juice	tbsp
Olive Oil	tbsp

1. Rinse the beef fillet under cold water, pat dry and marinate with olive oil, salt, and pepper. Cover with cling film and leave in the fridge for about 1 hour.
2. Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes. Cut steak into slices.
3. To make the soup, peel and finely chop the onion, ginger and garlic. Wash the pumpkin, pat dry, halve and remove the seeds. Cut pumpkin into small cubes. Heat a large pot or dutch oven over medium heat and add olive oil. When the oil shimmers, add the onions and cook until fragrant and golden brown, about 3-4 minutes, then add ginger and garlic. Cook for about a minute.
4. Add the pumpkin, curry paste and smoked paprika, mix well and cook for about 2-3 minutes. Stir in the coconut milk, beef broth, soy sauce and honey. Simmer over medium heat about 12-15 minutes.
5. Meanwhile, cook the udon noodles according to package directions. For the topping, peel the garlic cloves. Wash the coriander, shake dry and pluck the leaves from the stems. Blend all ingredients to a chunky paste.
6. Divide the noodles between bowls and ladle the soup over. Top each bowl with sliced beef and the coriander topping.

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