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.

 

Serves 4

 

Time to prep 1.2 hours

 

Ingredients: 

1.5kg - 2kg grass-fed T-bone steak

20g salt

30g butter

2 cloves garlic

2 sprigs rosemary

 

Method:

Season the 1.5–2 kg T-bone generously with salt and let it rest at room temperature for 30 minutes before cooking.

Prepare your bbq for indirect cooking. Place coals on one side, leaving the other side free of direct heat.

Place the steak on the cooler side of the grill. Close the lid and cook until the internal temperature reaches 42c. (Rare)

Move the steak directly over the hot coals. Sear for 1–2 minutes per side to develop a crust.

·      Remove the steak at your desired cooking temp, I like mine at 48deg C (medium rare). Add butter, crushed garlic, and rosemary to the steak, basting it with the melted butter, let it rest for 10 minutes, then slice and serve.

 

Serves 2 people (with extra mexican salsa verde) 

 

Time to prep 30 minutes

 

Ingredients:

1 x grass-fed bavette steak 

200 tinned tomatillos

1 clove garlic

50g coriander leaf and stalk

1 medium onion charred

1 tsp roasted cumin seeds

1 tsp oregano, dry

60g lime juice, freshly squeezed

5g salt, maldon

1 jalapeno charred; stalk removed

 

Method:

Preheat the BBQ to high heat.

Season the bavette steak with salt and a light drizzle of oil. Set aside.

For the salsa, char the onion and jalapeno on the bbq.

Then blend the tinned tomatillos, charred onion, charred jalapeno, garlic, coriander, roasted cumin seeds, oregano, lime juice, and salt until smooth.

Place the bavette steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness.

Remove the steak from the BBQ and let it rest for 5 minutes.

Slice the bavette steak thinly against the grain and serve with the fresh tomatillo salsa.

We are pleased to present our new packs of Shabu Shabu Wagyu Beef from Japan.

The highest quality Japanese Wagyu A5 chuck, expertly sliced in Japan and packaged in the perfect serving size to make for the most luxurious hot pot and other dishes. Here is an easy recipe by Matt Burgess to get you going.

Hot Pot Ingredients:

1 tbsn chilli oil 

100g wagyu thinly sliced

2 x Bok choy 

250g udon Noodles 

½ bunch Enoki mushroom 

2 tbsn spring onions 

¼ Chinese cabbage

100g Wagyu Shabu shabu 

 

Dashi

1ltr water

2 x tbsn dashi powder

20g kombu

2 tbsn soy

2 tbsn mirin

 

Orange Ponzu Recipe

2 tablespoons freshly squeezed orange juice

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 cinnamon stick

3 tablespoons mirin

1 thumb-size piece of ginger, peeled and finely chopped

10g orange peel

 

Method

1.     In a small saucepan, combine orange juice, soy sauce, rice vinegar, cinnamon stick, mirin, chopped ginger, and orange peel.

2.     Heat the mixture over medium heat until it begins to simmer.

3.     Reduce heat to low and let it simmer for 5 minutes, allowing the flavors to meld.

4.     Remove from heat and let it cool completely.

5.     Strain the sauce into a clean container, discarding the solids.

6.     Store in the refrigerator for up to a week.

 

Goma Dare (Sesame Sauce) 

3 tbsn tahini

3 tbsn mirin

2 tbsn soy

1 tbsn sesame seeds

 

Method

1.     In a bowl, mix 3 tablespoons of tahini, 3 tablespoons of mirin, and 2 tablespoons of soy sauce until smooth.

2.     Stir in 1 tablespoon of sesame seeds.

3.     If needed, add a splash of water to achieve desired consistency.

 

This method combines all the ingredients quickly for a rich and flavorful goma dare, perfect for salads, noodles, or as a dipping sauce.

 

Method for the hot pot

1.     Boil 1ltr of water with the dashi powder, soy, mirin and kombu in a medium sauce pan, nabe pot, or electric frypan.

2.     Chop cabbage and choy into 3cm x 3cm squares, and finely chop spring onion. Separate enoki mushroom roots. Place everything on a plate and set next to the shabu shabu pot.

3.     If you have frozen udon noodles, boil water in a bowl and pour it over them to loosen and thaw. Drain and set aside.

4.     Prepare two small sauce bowls for each person with chopsticks (or forks if preferred). Fill one with ponzu (2 tbsp) and the other with sesame sauce (2 tbsp).

5.     If serving rice, prepare small bowls for each person and set them in front of the dipping sauces.

6. Place what you want to cook in the hot pot and bring it back to your bowl. The Shabu Shabu only takes less than a minute to cook each one in the hot water. Mix and match the ingredients and sauces as you like

This steak sauce will bring a punch of flavour with mustard and a
silky consistency with the cream. Use True Foods Red Wine sauce
which is available in our shops, depending on availability.

Ingredients:
200ml Red Wine Sauce by True Foods
1 tbsn wholegrain mustard
1 tbsn double cream

Method:
In a small saucepan, combine the wholegrain mustard,
red wine sauce and double cream.
Stir the mixture over low heat until it is well combined,
reduce by half until thickened and heated through.

Here is a handy steak sauce for a romantic night in this Valentine’s Day with the rich
and sharp flavours of Madeira wine, thyme and red wine sauce which you can find in
our stores (depending on availability).

Ingredients:
1 shallot, peeled and sliced
1 sprig of thyme
1 knob butter
1⁄2 cup Madeira
200ml Red Wine Sauce (True Foods)
Pinch of salt

Method:
Melt the knob of butter in a small pan over a medium heat.
Add the sliced shallot and the sprig of thyme and sauté until soft and translucent.
Pour in the Madeira and simmer until the liquid reduces by half.
Stir in the red wine sauce and let it simmer for a few minutes until the sauce thickens.
Add a pinch of salt and stir well. Remove from heat and serve with your steak.