For the pumpkin puree:
Cut the pumpkin into smaller pieces, around 10-15cm in size.
Add chicken stock, salt and sugar into a saucepan and bring to the boil.
Once boiling, reduce the heat to a simmer and throw in the pumpkin. Cook until the pumpkin is tender.
Once you're there, strain the pumpkin (remember to keep the cooking liquor) into a household blender.
add 50g butter and half of the cooking liquor and blend until you've got a fine, smooth puree.
Season to taste.
For the steak:
Toast the Sichuan and black pepper, then blend coarsely and smother the steak in the mixture.
Let it marinade for 20-30 mins at room temperature.
In a heavy based skillet, cook the steak for roughly 3-4 mins on each side, or until cooked to taste.
Add the remaining 50g of butter and baste to flavour and enhance the meat.
Let the steak rest for 10-15mins, then slice garnish with the blue cheese, pumpkin puree and coriander.
Kristian is Head Chef at China Lane: a stylishly relaxed dining experience within the beautiful inner city lane way of Angel Place. Seasonal produce, traditional flavours and modern techniques with a downtown 1930s Shanghai – meets – Mad Men feel.