Dry-Aged beef steak with buckwheat, onions and carrots

Dry-Aged beef steak with buckwheat, onions and carrots

Buckwheat is rich in dietary fibre and is a great source of protein, renowned by chefs all around the world for its versatility, Buckwheat is a fantastic all-rounder, easily adaptable to many dishes.

Buckwheat is similar to quinoa – quickly prepared and builds a wonderful  basis for many tasty dishes. In this recipe, we use the buckwheat with carrots and onions which are lightly cooked in the pan. In addition, a wonderfully aged beef steak of your favourite cut.

Serves 4 people | Difficulty: Easy


  • 4 dry aged steaks, cut of your choice
  • 200g of carrots
  • 250g of buckwheat
  • 1 large onion
  • Pepper & Salt
  • olive oil



  1. Fill water in a pot, add buckwheat, passing it through with your palms. Once cooked, drain.
  2. Add twice as much water as buckwheat to the pot, adding salt and simmer for 10 minutes. Leave to rest for 10 minutes or until cooled down.
  3. Peel and dice carrots, slice onion and combine.
  4. Heat oil in a large pan. Roast the steaks rare or medium. Leave to rest in aluminum foil.
  5. Swirl the carrots and onions in the same hot pan a few minutes. Add the finished buckwheat.
  6. Arrange steaks with the buckwheat mixture.
  7. Add pepper and a little salt.

Enjoy hot.

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