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  • recipe

    Back strap 

    • Olive oil 
    • Salt, pepper  

    Coat backstrap evenly in olive oil, salt and pepper. Sear on a high heat and cook to your liking.

    Mash  

    • 400 g boiled potatoes 
    • 100 g milk 
    • 50 g cream 
    • 50 g butter 
    • garlic 
    • Herbs  

    Method

    Boil milk, cream, butter, garlic and herbs. Let infuse, add potatoes, mash. 

    Serve with a gravy and parsely.

    About John Ralley