Cloverfields Recipes
Our beef deserves to be cooked with the same care that goes into producing it.
Raised on clover-rich pastures and aged for 28 days, every cut carries deep flavour, soft marbling, and a natural sweetness that only comes from healthy, well-fed cattle.
These recipes are designed to celebrate that quality — with simple steps, premium ingredients, and a focus on showcasing the unique tenderness of Clover-fed beef.
The Cloverfields Roast
Cut Used: Topside Roast (1 kg)
Serves: 4–6 | Prep: 20 mins | Cook: 1 hr 45 mins
Ingredients
1 kg Cloverfields Topside Roast
2 tbsp olive oil
2 sprigs fresh rosemary
3 cloves garlic, crushed
150 ml red wine
250 ml beef stock
Sea salt & cracked black pepper
Method
- Remove the beef from the fridge 45 minutes before cooking to reach room temperature.
- Preheat oven to 190°C (fan 170°C).
- Rub the beef with olive oil, salt, pepper, and crushed garlic.
- Place rosemary sprigs underneath the joint and roast for 1 hour 30 minutes (medium) or until core temperature reaches 55–58°C.
- Rest for 20 minutes, covered loosely with foil.
- Deglaze the roasting tray with red wine and stock, reducing to a rich jus.
- Slice thinly and serve with roasted root vegetables and Yorkshire puddings.
Pan-Seared Sirloin Steak with Garlic & Thyme Butter
Cut Used: Cloverfields Sirloin Steaks (280 g each)
Serves: 2 | Prep: 10 mins | Cook: 6–8 mins
Ingredients
2 Cloverfields Sirloin Steaks
1 tbsp neutral oil (rapeseed or vegetable)
25 g unsalted butter
2 sprigs thyme
2 garlic cloves, lightly crushed
Sea salt flakes
Method
Bring steaks to room temperature (20–30 mins).
Heat oil in a cast-iron pan until just smoking.
Season steaks generously with sea salt.
Sear for 2–3 mins each side for medium-rare.
Add butter, garlic, and thyme; baste for another 30 seconds.
Rest for 5 minutes on a warm plate.
Rump Steak Salad with Honey Mustard Dressing
Cut Used: Rump Steak
Serves: 2 | Prep: 10 mins | Cook: 6 mins
Ingredients
1 Cloverfields Rump Steak
Mixed leaves (rocket, spinach, watercress)
Cherry tomatoes, sliced
Dijon mustard, honey, olive oil, cider vinegar (for dressing)
Method
Sear steak for 2–3 minutes each side, rest, and slice thinly.
Mix dressing (1 tsp mustard, 1 tsp honey, 2 tbsp oil, 1 tsp vinegar).
Toss salad leaves and tomatoes, top with sliced steak.