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Charred Beef and Dry Rub

Wasabi Crème

  • Creme Fraiche 200g
  • Wasabi Paste 15g

Roast Tomato, Basil Salsa


  • Fresh lemon juice 20.0 ml
  • Vinegar, Balsamico 30.0 ml

Plate it up

  • Basil leaves (fresh) 10.0 g

Juicy charred Beef with a Smoky note of blackened spices and a dash of subtlety flavoured wasabi crème and the bursting savoury notes of tomato and basil.  



  1. Charred Beef and Dry Rub

    • Mix together all the dry ingredients to form a dry rub.
    • Coat the meat well in the rub and allow to stand at room temp for 10 minutes.
    • Heat a griddle pan (dry) and sear off the beef to the correct doneness.
    • Add the butter to the pan just before removing the meat from the pan and coat with butter. Remove the meat from the pan and set aside to rest.
    • Best served sliced drizzled with the left over pan juices.
  2. Wasabi Crème

    • Mix together the Wasabi and Crème Fraiche, cling wrap and refrigerate until needed.
  3. Roast Tomato, Basil Salsa

    20 minutes
    • Preheat the oven to 180 degrees and mix together the whole tomatoes, veggie seasoning, olive oil and whole garlic and roast for 20 minutes.
    • Remove from the oven and set aside.
  4. Dressing

    • Mix together the remaining ingredients and pour over the roasted tomatoes and mix tougher until required.
  5. Plate it up

    • To create 4 delicious tapas style servings bursting with flavor, place the Roast tomato and basil salsa in a suitable serving dish followed by the sliced beef and topped with a dollop of wasabi crème.
  6. Garnishing Tips

    • Best topped with a crack of Robertson’s black pepper, deep fried basil leaves or just a sprinkle of fresh micro herbs.