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  • Olive oil
  • Striploin medallion
  • Sea salt
  • Ground pepper
  • Butter, very cold
  • Cherry tomatoes
  • Balsamic vinegar reduction
  • Minced coriander
  • Rough bindweed fruit


Put an iron skillet or a good frying pan over high heat. Add a dash of olive oil. When smoky, add the striploin medallion(s). Once the meat is seared (brown) underneath, flip over and add sea salt and ground pepper.

When brown on top and bottom, reduce the heat by half and keep cooking. A few minutes before the meat is done as you like, put a dice-sized cube of very cold butter. The cooking time depends on the size of the piece of meat and how cooked you like it. I like it rare, so I cooked it eight minutes per side.

if the frying pan dries during the cooking, add a dash of water. When the meat is ready, add a generous dash of soy sauce. Cook for 30 seconds and remove.

Thinly slice the meat and serve with the al dente pasta you like the most. Add roasted cherry tomatoes, balsamic vinegar reduction, chopped coriander and a bunch of rough bindweed fruit, which grant it a sweet and fresh taste you’re going to love.

Recipe by: @valenmacauliffe