Town Hall Hotel Fitzroy, Wagyu, Grass fed beef, delicious

Robbins Island Wagyu Beef Petite Tender Steak & Cape Grim Beef Cheek Bordelaise 

Two of Tasmania's best beef brands come together for a heavenly Winter recipe - from Sean Donovan at the Fitzroy Town Hall Hotel

Serves: 4


• 2 Cleaned Robbins Island Wagyu Petite Tenders (Ask your butcher for it)
• 2 Braised Cape Grim Beef Cheeks (see recipe below) 
• 4 Whole potatoes peeled
• 500g Field Mushroom 
• 100g Chopped Bone Marrow
• 50g Cooked Onions
• 50g Chopped Parsley
• 50g Toasted Breadcrumbs
• 100ml Red Wine Sauce
• 200g Bacon Lardons
• 4 x Pickling Onions, peeled and cooked
• 1kg Duck Fat
• Salt
• Pepper
• Thyme


Shape the potatoes into bone marrow style pieces and hollow out the top down to half way

Cook the potatoes slowly in duck fat and thyme in a moderate oven. 160’C. Remove and cool.

Mix the mushroom duxelles with bone marrow, chopped cooked onions and chopped parsley. Stuff the potatoes with this mixture.

Put the stuffed potatoes in a hot oven. 200’C for 15-20 minutes. Just before serving cover with breadcrumbs and return to the oven for 5 minutes.

Rub the Petit Tender steaks with olive oil and season with salt and pepper and grill over a hot BBQ to your liking. Remember to rest for at least 10 minutes before serving.

Re-heat the ox cheeks in the red wine sauce until they are hot and soft to touch.

Saute the bacon lardons in butter until they are nicely cooked.

Halve the pickling onions and cook in butter until well caramelised.

To Serve

  •  Place the potato at 12 o’clock
  •  Slice the Petit Tender and place the pieces nicely on the plate.
  •  Lift the ox cheek out of the sauce and onto the plate. Spoon the sauce generously around the plate.
  •  Plate the onion, lardons and garnish with baby sorrel leaves or chervil sprigs.

Braised Cape Grim Ox Cheeks 


  • 2 Ox cheeks cleaned
  • 1 Large carrot diced 1 cm
  • 1 Stick celery diced 1 cm
  • 1 Onion diced 1 cm
  • 4 Cloves garlic sliced
  • 100g Bacon trimmings diced
  • 100g Mushroom trimmings diced
  • 1 Small Bouquet garni (celery trim, thyme, bay leaf and black peppercorns wrapped in muslin cloth)
  • 1 lt Red wine
  • 1 lt Beef stock



  •  Marinate the beef cheeks in the red wine, carrots, onion, celery, garlic, bouquet garni overnight.
  •  Drain the red wine the following day and separate the cheeks from the vegetables and Bouquet Garni.
  •  Strain the red wine and bring to the boil. Skim the impurities off the top and set aside.
  •  In a hot casserole season and seal the beef cheeks in olive oil nicely on all sides and remove from the pan.
  •  Add the bacon trimmings immediately followed by the carrots, onions, celery, garlic and mushroom trimmings. Caramelise the    vegetables evenly, this will take 5-10 minutes.
  •  Deglaze the pan with the red wine and add the beef stock. Bring to the boil.
  •  Return the ox cheeks to the pan with the bouquet garni, cover and cook for 2 & 1/2 to 3 hours in a moderate oven. 160’C


Mushroom Duxelles


  •  500g Diced field mushrooms
  • 1 onion finely diced
  • 2 garlic cloves finely chopped
  • 200 mls white wine
  • 100 g butter



  •  In a large pan melt the butter and cook the onions and garlic until they are translucent.
  •  Add the mushrooms and cook until any excess moisture is gone.
  •  Deglaze with white wine and cook until completely reduced. Season with salt and pepper.

Red Wine Sauce


  • 4 shallots sliced
  • 1 garlic clove sliced
  • 2-3 sprigs thyme
  • Beef trimmings from the cheek and petit tender cut to 1 cm pieces 
  • 500 mls red wine
  • 500 mis port wine
  • Olive oil
  • Braising liquor from cooked ox cheeks



  •  Heat  olive oil in a pan and roast the beef trimmings over high heat until they are well cooked
  •  In another pan caramelise the shallots and garlic until they take a little colour. Add the thyme, and beef trimmings and continue  to cook for a few more minutes.
  •  Add the red wine and port and reduce to a glaze.
  •  Add the braising liquor and reduce until the sauce is nice and glossy.
  •  Strain and serve


Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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It comes from Tasmania which is regarded as the freshest area in the world.........and it’s hormone free.
David Richardson, Village Meats

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