Tip sirloin steak, cooked sous-vide for twelve hours with fresh rosemary, thyme, and garlic, then seared on the grill for a deep, caramelized finish. The rich demi-glace brings together reduced red wine, tomato paste, Dijon mustard, and Worcestershire sauce into a concentrated, savoury pour. Alongside, balsamic-glazed green beans and carrots are tossed with sesame seeds and apple cider vinegar for a bright contrast. A cilantro Tabasco butter adds a final kick of heat and freshness to every bite.

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

Milk, fish, mustard, sesame, sulphites.