Tip sirloin steak, sous-vide for twelve hours with fresh rosemary, thyme, and garlic, then seared on the grill for a deep, caramelized crust. Each slice is finished with a rich demi-glace built from red wine reduction, tomato paste, Dijon mustard, and Worcestershire. On the side, yellow potatoes roasted with fresh herbs until golden, alongside tender green beans and carrots tossed in a balsamic glaze with sesame seeds. A serious plate built for the bulk.

Tip sirloin steak, yellow potato, green beans, carrots, onion, tomato paste, balsamic vinegar glaze, red wine, apple cider vinegar, Worcestershire sauce, Dijon mustard, olive oil, sunflower oil, sesame oil, sesame seeds, garlic, rosemary, thyme, parsley, cornstarch, erythritol, kosher salt, black pepper.

Mustard, sesame, soy, wheat, fish, sulphites.