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 demi-glace brings it all together: red wine reduced with tomato paste, Dijon mustard, and Worcestershire, simmered down into a rich, glossy sauce spooned over each slice. Alongside, yellow potatoes roasted with fresh herbs and olive oil sit next to balsamic-glazed green beans and carrots tossed with sesame seeds. Built for the demands of serious training, every component on this plate earns its place.

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, sulphites, fish, wheat, soy.