It’s marinated with sage and thyme and seasoned minimally with salt and pepper to bring out the natural flavours and juices of the meat. The cooking method is simple, prepped to retain all the jus and natural goodness in a vacuum-sealed bag, then seared on high heat so on the grill for that perfect char.
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Served alongside a pommery mustard sauce, sautéed vegetables and creamy mashed potatoes. The only description I could think of is - divine, an absolutely divine piece of meat that you could savor again and again and still have it floating at the back of your mind.
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