Veal fillet with coffee and pumpkin purée

 For the veal fillet: massage the fillet with a little salt, a pinch of pepper and a little oil, and pass it into the coffee to cover it entirely. Chop the shallot and brown it in a pan with bay leaf and a drizzle of oil. After a few minutes brown the veal fillet in the same pan, deglaze with white wine and continue cooking in the pre-heated to 75°C with the cooking function at low temperature for about an hour and a half (if possible verify with a probe that the temperature in the heart has reached 55ºC). 

Cook the pumpkin pulp in the preheated oven to 180ºC for about forty minutes, until it becomes soft, then crush it with a fork. Boil the potatoes in boiling water, peel and mash with the potato masher. Pour the mashed potatoes and pumpkin pulp into a saucepan, add a little salt, a pinch of nutmeg, a pepper crumble, butter and milk and stir vigorously until you get a soft puree. 
Finish with Parmesan and serve with veal fillet.

You can then decide to eat the meat immediately or to freeze it, already portioned, with the function of shock freezing of Freddy to store it in the freezer for up to 6 months. If necessary, all you have to do is regenerate the desired amount in the Freddy, with the ready meal function, at 60 years for about 50-60 minutes. 

You can also freeze pumpkin puree with Freddy. In this way you will always have an excellent autumn side dish in the freezer, ready to regenerate in a few minutes in the pot with the addition of half a glass of milk.