Seared Beef Steak Packets with Butternut and Herbs

Remove beef steak from refrigerator and let it rest at room temperature for 20 minutes. Pat dry with paper towels and season all sides generously with salt and black-pepper. Bring beef to a safe serving temperature.

While the steak rests, peel the butternut squash, halve it lengthwise, and scoop out the seeds. Cut into thin crescent moons, no thicker than 5mm, so they roast evenly.

Peel and finely mince the 4 garlic cloves. Strip the leaves from 2 rosemary sprigs and 4 thyme sprigs, discarding woody stems. Roughly chop the parsley. Combine the minced garlic with the chopped herbs to create a fragrant herb blend.

Fold four large sheets of parchment paper in half and crease them. Open each parchment half to create a nest-like pocket for the packets.

Place a heavy skillet over high heat until it begins to smoke faintly, about 2-3 minutes. Add 1 tablespoon of olive oil and let it shimmer across the surface.

Lay the seasoned beef steak in the screaming-hot pan. Sear without moving for 2 minutes, until a deep golden crust forms on the first side. Flip and sear the second side for 90 seconds. Remove from heat and rest on a wooden board.

Transfer the seared steak to a cutting board. Holding the blade at a slight angle, slice the steak into 1.5cm strips, each cut going against the grain for maximum tenderness.

Preheat your oven to 200°C (400°F). Arrange the prepared parchment sheets on a large baking tray.

Divide the butternut squash crescents among the four parchment pockets, laying them in a single loose layer on one side of each fold. Season the squash lightly with a pinch of salt.

Nestle the sliced beef strips atop the squash in each packet. Scatter the herb-garlic blend evenly over the beef and squash in each pocket. Drizzle the remaining 2 tablespoons of olive oil over everything.

Fold the parchment over the ingredients and fold and crimp the edges tightly, working around the perimeter to create a sealed half-moon packet. Tuck the final edge underneath so the packet holds its shape during roasting.

Slide the tray into the preheated oven and roast for 22-25 minutes, until the squash is completely tender when pierced with a knife and the beef reaches a safe internal temperature of 63°C (145°F) for medium-rare doneness at the thickest point.

Remove the tray from the oven. Using tongs, carefully transfer each sealed packet to a serving plate. Let the packets rest and continue cooking in their own steam for 5 full minutes before opening.

When ready to serve, cut open the parchment packets with scissors, being careful to avoid the escaping steam. Serve the contents over crusty white-bread or white-rice if desired, spooning any collected herb-scented juices from the packet over the top.