Roasted pumpkin and persimmons with fried steak

Preheat the oven to 225 ° C. Cut the garlic into slices. Cut the pumpkin into pieces and remove the seeds. Cut the parts (with peel) into cubes. Cut the persimmons into 8 parts each. Divide cubes of pumpkin and chunks of kaki in the roasting pan and scoop them with slices of garlic, rosemary, salt, freshly ground pepper and olive oil. Roast the pumpkin and persimmons in the oven for 20-25 minutes until tender and light brown. Scoop occasionally.

Rub the steaks with salt and pepper. Heat the herb butter (from the steaks) in a non-stick frying pan and fry the steaks in 4-6 minutes brown and rosé inside. Serve the steaks on plates with the pumpkin and persimmons next to them.