*Preheat the oven set to 375 degrees Fahrenheit. Carefully slice the butternut squash in half. Place on a baking sheet lined with parchment paper. Season with olive oil, salt and pepper. Roast in the oven until soft for about 1 hour.
*In a food processor or blender, add the roasted butternut squash flesh, a pinch of nutmeg and cinnamon, a slash of heavy cream, 3 Tbsp butter, salt and pepper to taste. Purée until smooth then optionally pass through a fine mesh strainer. Set purée aside until you are ready to serve.
*Season the steak with salt and pepper on both sides. In a cast iron skillet on medium/high heat, add some vegetable oil and sear the steak for about 2 minutes a side or until the internal temperature is 130 degrees Fahrenheit. (medium rare)
*For the sauce grab a medium size pan on medium heat, add 2 Tbsp of olive oil, shallots and garlic. Sauté until fragrant.
*Next add mushrooms and season with salt and pepper. Sauté mushrooms until soft then add whisky, thyme and reduce by 1/2. Next add beef stock and simmer for about 3-5 minutes.
*Strain the sauce into another sauce pan then add a little bit of cream. Reduce until thickened. Turn off the heat and gently melt 3 Tbsp of butter into the sauce. Adjust the salt and pepper to your taste.
*Serve with the butternut squash purée on the bottom of the plate, followed by sliced steak and the mushroom sauce on top.
Enjoy!
