We are proud to introduce our selection of regeneratively farmed beef in partnership with Farm Wilder, a not-for-profit group who want to bring regenerative farming to the forefront. They have a group of innovative farmers who are reviving the endangered British wildlife in harmony with livestock farming. Here is a recipe using the Farm Wilder sirloin steak by our food writer Matt Burgess. For more of Matt's content search for @matblak on Instagram.

This recipe is for one steak but the sauce could be used for two steaks.

Ingredients

• 350–400g Farm Wilder Regenerative sirloin steak 
• 100g butter
• 1 tbsp Aleppo chilli flakes
• 2 tbsp maple syrup
• 1 tbsp chopped fresh coriander
• 1 banana shallot, finely chopped
• 1 garlic clove, finely chopped
• sea salt & cracked black pepper

Method

Take the steak out of the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper.

Heat a heavy pan until smoking. Sear the steak hard 2–3 minutes per side, basting the steak with its fat until caramelised. Reduce heat and cook to preferred doneness (medium-rare works beautifully). 

Rest for 10 minutes.

Meanwhile, in a saucepan, melt the butter until foaming. Add the shallot and garlic, cooking gently until soft and fragrant. Stir in the aleppo chilli, then whisk through the maple syrup. Remove from heat and fold in chopped coriander.

Slice the rested steak thickly and spoon over the aleppo chilli brown butter. serve immediately.

Note:

Regenerative beef shines here — the richness of the loin loves sweet heat.

Aleppo chilli gives warmth without harshness if using a different chilli, use mild chilli flakes.

Try drizzling the butter over roasted potatoes or charred greens alongside the steak.