1. Start by preparing the filling by mixing all the ingredients together.
   
2. Now you can prepare the flank steak. You need to cut a pocket in the thick end of the flank steak using a sharp knife. Try to go as far in as you can, so you don’t end up with an unstuffed end piece. Do this very carefully, trying not to tear the meat (or cut your hands!).
3. Stuff your flank steak with this filling and close it with toothpicks (or with a butcher needle if you have one).
   
4. Now using some butchers’ string, tie the flank steak by knotting the string tightly at one end and wrapping it tightly all around the meat. Make a knot at the other end to secure the string.
   
5. Put some vegetable oil in a frying pan and let it heat. When hot, put in the stuffed flank steak and fry it on all sides.
   
6. In the meantime, prepare a pot with 2 tbsp of extra virgin olive oil, sage, bay leaves and rosemary leaves. Let it heat on a low flame and after 2 minutes add the seared flank steak in. Pour the white wine on it and, after the alcohol has burnt off, add the beef stock cube and some water.
   
7. Cover and let it cook on a slow fire for about 1 hour. Add some more water (and salt) if required during cooking. When cooked, let it cool down, remove the string and then cut it in thick slices (around 1.5 cm – 0.6 inches).
8. Serve warm with the pumpkin cream.

Pumpkin Cream

1. Boil the pumpkin and potatoes.
   
2. Mash them using a hand mixer.
3. Add butter, milk, nutmeg, salt and pepper to taste, mix and serve warm.