Beef in Red Wine Sauce with Pumpkin Pasta

Peel the onions, cut into thin rings, sprinkle with flour and saute in 2 tablespoons of butter until golden brown and tender. Drain on paper towels. Peel the pumpkin, remove seeds, cut with a peeler into long strips. Peel the garlic and finely chop. Strip the rosemary and thyme leaves from their stalks and finely chop. Heat 1 tablespoon butter in a large saucepan, add the garlic and sauté briefly. Add the pumpkin and cook over low heat until soft. Remove from heat.

Meanwhile, cook the pasta according to package directions until al dente.

Heat some clarified butter in a skillet. Salt and pepper the steaks, and saute on each side for about 1 minute. Remove from the pan and deglaze with red wine (if necessary drain fat first). Boil until reduced by half and remove from heat. Stir in the remaining butter (regular, not clarified) and season with salt and pepper. Place the meat in the sauce and cook over low heat until just cooked through, 5-10 minutes, depending on desired degree of doneness.

Drain the pasta, reserving a little of the cooking water. Add the noodles and chopped herbs to the pumpkin, stir in 1 tablespoon butter and a little cooking water and season with salt and pepper.