Grass-Fed Beef Tri Tip with Yuzu Butter


Citrusy, creamy with delectable umami, this yuzu butter sauce is a perfect accompaniment to the clean, beefy flavor of a grass-fed tri tip roast.


Servings: 6-8


1 Grass-Fed Angus Tri-Tip (approx. 2 1/2lbs)

Yuzu Butter:

3 tbsp Yuzu Juice
2 tbsp Tamari Soy Sauce
1 tsp Green Yuzu Kosho
4 tbsp Unsalted Butter
1 scant tablespoon Sugar
Salt to Taste


Recommended Side: Microgreen Salad with a Vinaigrette



  1. Preheat your oven to 350 degrees.

  3. Trim any large fat deposits & silver skin off of the tri tip roast.

  5. Oil a large, oven-safe frying pan or skillet & get it very hot over medium-high heat. Sear the tri tip in it, turning, until all sides develop a brown crust.

  7. Move the try tip to the oven (in the pan) and roast it to an internal temperature of 120 degrees (for rare/medium rare).

  9. While the tri tip is roasting, make the yuzu butter. Combine the yuzu juice, sugar, soy sauce and kosho in a small saucepan.  Heat gently until the sugar is dissolved.

  11. Put the sugar, yuzu juice, tamari & kosho in a small sauce pan. Heat gently, just until the sugar melts.

  13. Swirl in the butter in four batches, adding each following batch after the last one has melted in to the sauce. Once all four tablespoons are incorporated, taste & add salt as needed.
    Keep the pot warm until you’re ready to serve.
  14. Once the tri tip has reached a few degrees below your desired doneness, take it out of the oven and move it to a plate to rest, loosely tented with foil.

  16. Pour the juices from the roasting pan (plus any juices that accumulate on the resting plate) into the butter.

  18. Slice the tri tip and serve it surrounded with the yuzu butter, along with your choice of sides.



Venison Tenderloin with Potato Dumplings

Giant gnocchi act as little pillows for venison medallions drizzled with a bright, herby salsa verde.
Drink Pairing: Argentinian Malbec Wine
Servings: 2-4
1 Venison Tenderloin
½ C Low Salt Chicken Stock
¼ C Red Wine
½ t Sherry Vinegar
3 T Unsalted Butter
1 T Canola or Grapeseed Oil
Potato Dumplings:
½ C Cake Flour
3 Egg Yolks
1 pound Russet Potatoes
1 t Salt
Salsa Verde:
1 t Raisins
1 t Sherry Vinegar
6 Almonds
¼ t Anchovy Paste
½ C Fresh Italian Parsley with stems
¼ C Fresh Cilantro with stems
Pinch of Red Chile Flake
½ cup + 3 tbsp Extra Virgin Olive Oil
Lemon Zest to Taste
Salt & Pepper to Taste

  1. Preheat your oven to 400 degrees.

  3. Poke all the russet potatoes repeatedly with a fork.  Roast them in the oven for an hour and a half.

  5. Remove the potatoes from the oven and when they’re cool enough to handle cut open the skins and scrape out the inner flesh.  Run this through a potato ricer or a food mill.

  7. Mix the potatoes with the egg yolks and salt until well combined.  Very gently mix in a quarter cup of the cake flour.

  9. Pour the dumpling dough out on to a counter or cutting board floured with the remaining cake flour and gently roll it into a cylinder (approximately two inches thick).  Slice it into ½” thick medallions, patting them with some of the flour.

  11. Trim the silverskin from the tenderloins.

  13. Tie a series of loops of butcher’s twine around the tenderloin, pulling each one taut to compact the meat and pull any trailing pieces into the body of the tenderloin.  Season it with salt & pepper.

  15. Blend together all the salsa verde ingredients in a blender.

  17. Optional: Pour the sauce into a fine mesh strainer above a bowl and let the oil drip out.  Do not press on the herb mixture, you want the oil to be nice & clear.

  19. Bring a pot of salted water to a boil.  Add the dumplings in batches, simmering until they float to the surface.
    As each dumpling floats, remove it from the water with a slotted spoon.

  21. Melt two tablespoons of the butter in a wide frying pan.  Cook until the butter has stopped foaming, then add the boiled dumpling.

  23. Cook the dumplings until they’re browned on one side, then flip them, remove the pan from the heat, and sprinkle them with a little salt.

  25. Get the canola/grapeseed oil hot in a different large skillet/frying pan over high heat.  Add the tied tenderloin and sear it on all sides to an internal temperature of 125-130°F (rare-medium rare).
    If you’re concerned about reaching the right doneness without overcooking the outside of the tenderloin, you can move it to a 400°F oven after a quick sear and roast it the rest of the way.

  27. Remove the tenderloin from the pan, cut the twine off, and let it rest, loosely covered with foil.

  29. Deglaze the pan you cooked the tenderloin in with the stock & red wine.  Add the juices from the resting plate and simmer the mixture down to about a quarter cup of liquid.
    Take the pan off the heat and swirl in the remaining tablespoon of butter and sherry vinegar.

  31. Slice the tenderloin into medallions, and put one medallion on top of each dumpling on plates.

  33. Top each medallion with some of the salsa verde and some of the pan sauce.



Five Spice & Tea Rub for Grass-Fed Beef

This Chinese-inspired rub combines a blend of tea and spices for a complex, deliciously savory crust on grass-fed beef.
Ingredients:                       Makes Enough for Six Steaks
3 T Loose Leaf Black Tea (not Earl Grey)
1 t Five Spice Powder
1 t Black Pepper
1 t Garlic Powder
2 t Salt
1 t Onion Powder
1 t Chile Powder of Choice (depending on the heat level you want)

  1. Grind together all the ingredients in a spice grinder, mortar & pestle or clean coffee grinder.

  3. Coat your steaks, then wait at least 15 minutes before cooking.



Venison Strip Loin Cooked Sous Vide

Venison is very lean, making it an excellent candidate for sous vide cooking, which will help keep it moist and ensure perfectly cooked results.  In this recipe we’ve paired it with a fruity cherry sauce.


Servings: 6-8


1 Venison Striploin
1 Bay Leaf
1 sprig of Fresh Thyme
1 T Fruity Extra Virgin Olive Oil
½ C Frozen Sweet Cherries, thawed & drained
½ C of Juices from Frozen Cherry Package
1 Bay Leaf
2 sprigs of Fresh Thyme
1 C Beef Stock
1 T Pomegranate Molasses
1 t Sugar

1 T Cognac
Salt & Pepper



  1. Set your immersion circulator or sous vide water bath to 130F.

  3. Season the venison with salt and pepper, then vacuum pack it with the thyme and bay leaf in a sous-vide safe bag.

  5. Lower the bag into the sous vide bath and cook for 1 ½ hours.

  7. Near the end of the cooking time, combine the thawed cherries, liquid from their packaging, thyme, stock, sugar, cognac, pomegranate molasses and bay leaf in a small pan.

    Bring the mixture to a simmer and cook it down until the liquid coats the back of a spoon (about 10 minutes).


  9. When venison has finished cooking, cut the bag open and strain the collected juices into the cherry sauce. Continue to simmer the sauce until it has returned to the previous consistency, then taste it and add salt if needed.

  11. Get an oiled frying pan very hot and sear the venison in it over medium high heat. Turn the venison to sear it to a browned crust on all sides.

  13. Slice the venison and serve it with the sauce and your choice of sides.



Merino Lamb Racks with “Baba Ghanoush” Sauce


Perfectly roasted marinated Merino lamb racks served with bright pomegranate molasses and a creamy sauce inspired by baba ghanoush.

Servings: 4

2 Merino Lamb Racks

1/2 C Minced Shallot
1 sprig Rosemary Leaves, minced
Finely Grated Zest of ½ Orange
4 T Extra Virgin Olive Oil
2 cloves of Black Garlic
1 t Salt

Baba Sauce:

Part 1:
1 large Eggplant
1 t Chopped Fresh Rosemary
½ t Finely Grated Orange Zest
1 t Minced Shallot
2 t Honey
1 t Extra Virgin Olive Oil
1/2 t Fish Sauce
2 T Orange Juice
¼ t Salt

Part 2:
2 T Crème Fraiche
1 T Pomegranate Molasses
1 clove Black Garlic
1 t Salt

Finishing the Plate:
Pomegranate Molasses
Extra Virgin Olive Oil
Flake Sea Salt
Thinly Sliced Orange Zest
Thinly Sliced Mint Leaves


  1. Mash the two cloves of black garlic (separately) into a paste.  Rub each merino rack with one clove of the black garlic.

  3. Put both racks in one container with all the marinade ingredients (we recommend a zip top bag to promote even coverage.   Let them marinate at room temperature for 1 hour.

  5. Preheat your oven to 400 degrees.

  7. Remove the top from the eggplant, cut it in half and deeply score the inside flesh with a knife.

  9. In a small bowl, whisk together all the baba sauce – part 1 ingredients (besides the eggplant) from the list above.

  11. Drizzle this mixture over the eggplant, and rub it into the cut grooves.

  13. Cut the eggplant into large pieces and place it in a small roasting pan, cut-side up, and roast until soft.

  15. Scoop the flesh out of the eggplant and combine it in a food processer with the remaining baba sauce ingredients (part 2).  Process to a smooth puree.

  17. Remove the merino racks from the marinade. Pat them dry & sear them on all sides in a hot, oiled, oven-safe pan.

  19. Move the pan, with the lamb, to the oven and roast it to your desired level of doneness.

  21. Take the lamb racks out of the oven. Put them on a clean plate & loosely cover them with foil. Let them rest for 10 minutes before slicing into chops.

  23. Drizzle (swoosh) plates with some of the pomegranate molasses.  Spread some of the baba eggplant sauce on the plate.  Plate the merino chops above the sauce.

  25. Drizzle the lamb with extra virgin olive oil, then top it with a sprinkling of thinly sliced orange zest, flake salt to taste & thinly sliced mint leaves.  Serve.



Foie Gras Stuffed Burgers

Beefy grass-fed beef burgers stuffed with a molten center of rich, buttery foie gras.  Burgers don’t get much more luxurious than this!  No cheese necessary.
Drink Pairing: Syrah Wine                            Servings: 6
6 Burger Buns
6 Leaves of Romaine Lettuce
6 Slices Beefsteak Tomato
Stuffed Patties:
Six 1-Tablespoon Cubes of Foie Gras (we recommend Grade A or B)
2# Ground Grass Fed Angus Beef
½ cup Mayo
½ cup Ketchup
Salt & Pepper to Taste

  1. Separate the two pounds of ground beef into six portions. Stuff each portion with a cube of foie gras, enclosing it completely with the meat.  Sprinkle each patty with plenty of salt on both sides.

  3. Toast burger buns in a toaster, buttered pan, or on the grill.

  5. Mix together the sauce ingredients.

  7. Grill or pan sear the burger patties to your desired level of doneness.

  9. Serve the burgers on buns with the sauce, lettuce, and tomato.



Venison Tenderloin w/ Salsa Verde & Potatoes

Karen Oliver’s Venison Tenderloin with Salsa Verde and Fingerling Potatoes
Adapted from a recipe graciously provided by Cervena farmer Karen Oliver.
Ingredients:                                       Servings: 2-4
1 Cervena Venison Tenderloin
1 T Olive Oil
Salt & Pepper
Lemon Juice to Taste
Salsa Verde:
2/3 C Chives
2 C Flat Leaf Parsley
1-1½  C Arugula
½ C Mint Leaves
3 T Lemon Juice
2 T Capers
½ C Olive Oil
Yolks of 2 Boiled Eggs
3-4 Anchovy Fillets
3 T finely chopped Red Onion or Shallot
2 Garlic Cloves, chopped
1 ½ t Dijon Mustard
Roast Fingerling Potatoes:
2 T Olive Oil
1 small bag Fingerling Potatoes
Salt and pepper

  1. Preheat your oven to 400 degrees.

  3. Cut the potatoes in half lengthwise. Toss them with their olive oil, salt & pepper.  Spread them out on a baking sheet with the cut sides down.  Roast them in the oven for 25 minutes, until tender and browned on the cut side.

  5. Rub the venison with its olive oil and salt & pepper. Get a large frying pan or skillet very hot and sear the venison in it for three minutes on each side.  Then remove the venison from the pan and let it rest, loosely covered with foil, for 20 minutes.

  7. Blend all the salsa verde ingredients until you have a smooth, thick green sauce. Taste & add additional salt and/or lemon juice as desired.

  9. Slice the venison into ½” thick medallions, then serve them with the potatoes and salsa verde.



Grass-Fed “Smash” Burgers with Cornichon Sauce

These burgers are an upscale take on an American classic – the thin griddle burger.  Here we’ve upgraded it with top quality grass-fed beef, a cornichon pickle “special sauce” and better cheddar.  Enjoy!
Drink Pairing: Left Bank Bordeaux Wine
Servings: 8-10 (depending on patty size)
2# Ground Grass-Fed Angus Beef
8-10 Burger Buns
Romaine Lettuce Leaves
1 Onion
2 Large Beefsteak Tomatoes
8-10 Cheese Slices (we recommend Cheddar)
¼ C Mayonnaise
¼ C chopped Cornichon Pickles
1 t Dijon Mustard
1 T Butter
1 T Olive Oil
Lemon Juice
Salt & Pepper

  1. Thinly slice the onion. Thickly slice the tomatoes into 8-10 slices.

  3. Toast each bun in a buttered pan.

  5. Get a wide pan hot over medium-low heat. Add the butter and olive oil.  Once the butter has melted add the onion slices and salt, stirring to coat them with the butter and oil mixture.

  7. Saute the onions for five minutes, then add a quarter cup of water and cover the pan. Let them simmer for 15-20 minutes, until soft.

  9. Remove the lid, and continue to cook for about 20 more minutes, stirring occasionally, until the onions are a deep caramel brown.

  11. Mix the chopped cornichons with the Dijon mustard and mayonnaise. Add salt, pepper, and lemon juice to taste.

  13. Form the beef into 8-10 very thin patties and season each liberally with salt.

  15. Sear the burgers on both sides in a very hot pan or griddle until they develop a well-browned crust. Top them with the cheese after flipping them, to give it time to melt.

  17. Spread each bun with the cornichon sauce. Add a burger patty, then top it with lettuce and a tomato slice.



Moroccan-Style Roasted Merino Lamb

Simple, yet incredibly delicious, this dish showcases merino’s versatility as a roast.
6# Boneless Merino Lamb Shoulder
1 jar Villa Jerada Harissa
1 C Mixed Parsley, Dill & Cilantro Leaves
1 C Full Fat Greek Yogurt
1 Garlic Clove
Pita Bread and/or Lettuce Leaves
Salt & Pepper

  1. Optional: Cut the lamb shoulder into smaller roasts if desired.

  3. Use butcher’s twine to tie the roast(s) to pull the meat into a more uniform shape for more consistent roasting.

  5. Rub the roast(s) on all sides with the harissa paste until evenly coated. Refrigerate them for several hours, ideally overnight.

  7. Remove the roasts from the fridge and let them come to room temperature.

  9. Preheat your oven to 325 degrees.

  11. Pour two cups of water into a large roasting pan. Add the lamb roasts & loosely cover the filled pan with aluminum foil.  Roast the lamb for 2 ½ hours, then remove the foil & continue to roast until the meat is well browned & tender (ours took an additional hour).

  13. While the lamb is roasting, finely chop the garlic & herbs. Stir them into the yogurt & add salt, pepper and lemon juice to taste.  Refrigerate the yogurt sauce until you’re ready to serve.

  15. Remove the lamb from the oven and let it rest, loosely covered, for 20 minutes.

  17. Pull or cut the merino into large chunks. Serve as chunks or further pulled into shreds on the pita or lettuce with the yogurt sauce.



Grass-Fed Beef & Vegetable Strip Salad

Rather than including lettuce, this salad involves using a mandoline and a peeler to finely shave/slice asparagus, fennel & carrot, giving the salad a unique texture.
Servings: 4-6
1# Grass-Fed Beef Tenderloin
¼ Red Onion
½ bunch Asparagus
1 Carrot
¼ Small Fennel bulb
3 T Chopped Chervil
Juice of a half lemon
Red Wine Vinegar
Plus: Your choice of dressing (we recommend something creamy)

  1. Roast or sous vide the tenderloin to your desired level of doneness, then chill it completely.

  3. Cut the core out of the red onion and thinly slice it. Put the slices in a small bowl and cover them with red wine vinegar with a little salt.

  5. Use a peeler to peel the carrot and asparagus stalks into thin strips. Reserve the asparagus tips for a garnish.

  7. Use a mandoline to thinly slice the fennel bulb.

  9. Toss the carrot, fennel and asparagus strips in a bowl with a pinch of salt, the chervil, extra virgin olive oil, and the lemon juice.

  11. Cube the tenderloin into bite sized pieces.

  13. Remove the onion from the vinegar mixture with a slotted spoon and add it to the veggies.

  15. Serve the vegetable mixture with the cubed tenderloin and your dressing of choice, garnished with the asparagus tips.