• Sharing ribeye & Trullo's gorgonzola fonduta 🇮🇹
  • Sharing ribeye & Trullo's gorgonzola fonduta 🇮🇹
  • Sharing ribeye & Trullo's gorgonzola fonduta 🇮🇹
  • Sharing ribeye & Trullo's gorgonzola fonduta 🇮🇹

Sharing ribeye & Trullo's gorgonzola fonduta 🇮🇹


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  • Each pack contains a 400g ribeye steak + 150ml gorgonzola fonduta and serves 2
We currently have 0 remaining in stock.

For delivery 29 February to 2 March

  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Can we have a drumroll for this collaboration please! It’s one we’ve been excited about at Swaledale HQ for many months, eagerly anticipating how delicious it will be, and how much our loyal customers will love it.

Tim, Conor and the brilliant team at Trullo have been serving simple, seasonal, Italian inspired dishes in their little corner of Islington, since 2010. The expert cooking and welcoming, knowledgeable service has been putting bums on seats and smiles on faces for close to 15-years - and anyone who knows London restaurants, knows that to be open and busy for this length of time is no mean feat. It is a true testament to the hard work and attention to detail of all those involved, and luckily for the good folk of N1, the team at Trullo have no plans to turn down the heat.

If you’ve been lucky enough to experience Trullo, you may well be familiar with the gorgonzola fonduta which is often generously dolloped over a pile of crispy polenta, and enjoyed with a whopping T-Bone Steak. The saline notes of the gorgonzola pair sensationally with beef, so the fonduta sits in perfect harmony with the distinctive flavour of our dry-aged native breed steak*. The crème fraîche is also a key ingredient and gives a lightness that you might not expect from a dressing like this. Tim says, “crispy fried polenta, buttery Marsala sauce, gooey cheesy fonduta and a flawlessly cooked dry-aged sirloin, all washed down with an aged Barolo - this is as good as life gets”.

Swaledale x Trullo is a meeting of minds; a union of two brands whose values are perfectly aligned around quality and authenticity, and a true representation of the aspirations of our collaboration series.

Tim reminisces, “I first met Jorge 14-years ago when we set up Trullo and he was a one-man band. His enthusiasm and passion for protecting and promoting rare breed livestock and small herd traditional farming, and his knowledge of ageing meat was a breath of fresh air, and quite rare back then. Thankfully, it’s becoming more common practice these days and I think Jorge and Swaledale have played a big role in changing the narrative in the UK”.

We are offering up the fantastic gorgonzola fonduta with a Ribeye Steak for two to share. Cooked to a perfect medium-rare, this will make a most excellent meal for two. Simply reheat the fonduta over a low heat and be sure to go the extra mile and serve with crispy polenta and a Marsala sauce** – bringing a slice of the Trullo magic to your own home!

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Ribeye Steak for two to share is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**Tim Siadatan's recipe for sharing ribeye w/ crispy polenta, gorgonzola fonduta & marsala sauce is on our journal


Ribeye steak 400g

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Trullo's gorgonzola fonduta 150ml

Crème fraiche (milk), Gorgonzola Dolce DOP (milk), sea salt.

Allergy advice

For allergens see ingredients in bold

Cooking advice

  • Take the ribeye from the fridge and allow to come to room temperature
  • Season well with sea salt
  • Set a cast iron skillet or frying pan over a medium heat and add a tablespoon of oil*
  • Once the oil is hot, just at the point of smoking, lay the steak in the pan and cook on one side for 2-minutes, so a good crust can form. Then flip the steak and cook on the other side for 2-minutes
  • Reduce the heat to medium low and add a good spoon of butter to the pan. Once the butter is foaming, use a spoon to baste the steak. Keep flipping the steak and basting from time to time for a further 4-minutes
  • Remove the steak from the pan and place on a plate or tray to rest, pour over the butter from the pan. Rest for at least 10-minutes
  • Whilst the steak is resting, place the gorgonzola fonduta in a saucepan and reheat over a very low heat until hot
  • Carve the steak and serve next to a pile of the crispy polenta, then drizzle the gorgonzola fonduta all over the polenta and spoon the marsala sauce over the steak and prepare for a mind-blowing meal!

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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