500g butternut squash and sweet potato mix, peeled & diced
2 sprigs of fresh thyme
1 tbsp cornflour
500ml beef stock
3 tbsp Filippo Berio Sun Dried Tomato Pesto
400g can chopped tomatoes
450g sirloin steak
2 tbsp flat leaf parsley, roughly chopped
Heat 1 tbsp of Filippo Berio Mild & Light Olive Oil in a large deep sided frying pan. Add the pancetta and cook for 2-3 minutes over a low heat, until golden. Add the onion, garlic, butternut squash, sweet potato and thyme and cook for a further 4-5 minutes.
In a small bowl, mix together the cornflour and 2tbls of cold stock.
Add the Filippo Berio Sun Dried Tomato Pesto, chopped tomatoes and remaining stock to the pancetta and butternut squash mixture. Stir in the cornflour and cook for 10 minutes over a low heat until the sauce thickens.
Meanwhile, heat a large frying pan and rub the steaks with the remaining oil. When the pan is hot, cook the steaks for 1 minute each side. Remove and allow resting for 2-3 minutes.
Slice the steak into 2cm slices and add to the sauce. Simmer for 10 minutes. Scatter over the flat leaf parsley and serve with mashed potato or soft polenta.