Sirloin steak, cooked sous-vide for twelve hours with fresh rosemary and thyme, then seared on the grill for a deep, caramelized crust. The demi-glace builds from red wine reduced to a rich concentrate, finished with Dijon mustard, Worcestershire, and a touch of tomato paste. Alongside, sesame-dressed rice noodles tossed with green onion and toasted sesame seeds bring a light, savoury contrast. Steamed broccoli, carrots, and green beans round out the plate with sautéed bell peppers and garlic.

Tip sirloin steak, green beans, broccoli, carrots, green bell peppers, red bell peppers, yellow onion, green onion, fresh garlic, rice noodles, tomato paste, soy sauce, red wine, Worcestershire sauce, Dijon mustard, olive oil, sesame oil, sunflower oil, rice vinegar, fresh rosemary, fresh thyme, ground ginger, erythritol, corn starch, sesame seeds, black pepper, kosher salt.

Wheat, soy, sesame, mustard, fish, sulphites.