Tip sirloin steak, cooked sous-vide for twelve hours with fresh rosemary, thyme, and garlic, then seared on the grill for a deep, caramelized crust. The rich demi-glace brings together red wine reduction, tomato paste, Dijon mustard, and Worcestershire sauce, concentrated down to a velvety finish. Alongside, yellow potatoes are roasted with fresh herbs until golden, and crisp green beans and carrots get tossed in a balsamic glaze with sesame seeds. A satisfying, flavour-forward plate built for your goals.

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, fresh garlic, fresh rosemary, fresh thyme, fresh parsley, corn starch, erythritol, kosher salt, black pepper.

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