You currently have nothing in your basket.
020 7248 3569 | hello@tomhixson.co.uk
- Home /
- Foodie News from Tom Hixson of Smithfield /
- Steak Recipes /
- Black Label Argentine Sirloin - Winter Warmer Series
Black Label Argentine Sirloin - Winter Warmer Series
added on 08 November 2016
Black Label Argentine Sirloin - Winter Warmer Series
Tuesday, 8 November 2016 10:32:42 Europe/London
We are delighted to announce the Argentine Black Label Strip beef Sirloin is now available in half size. At 2.4kg it serves approximately 10 people and can be used for a spectacular roast dinner or served as delicious individual steaks. Cut from the very best Argentine and Hereford and Angus cattle known for it’s undeniable flavour and quality, we are certain it will impress everyone around the dinner table!
South American cuts of beef are prized across the world, largely due to the fact many of their cattle are grass fed. In particular steak in Argentina is prized by restaurants around the world; a great alternative to our Sunday roast recipe below is to cut the joint into thick cut steaks. For an authentic Argentinian taste you can make some classic chimichurri sauce using fresh parsley and garlic combined with a little extra virgin olive oil and red wine vinegar.
As it’s getting colder and colder outside nothing seems better than being at home in front of the fire witha delicious meal to accompany. In fact nothing quite beats the smell of roast beef in the oven, which is why we have a delicious and simple winter warmer roast recipe for you to try with your Tom Hixson black label sirloin!
Ingredients
2.5kg – Tom Hixson black label Argentine sirloin
3 medium onions
4 carrots
2 sticks of celery
Mixed herbs including thyme, rosemary and sage
Olive oil
1 bulb of garlic
Salt & pepper to season
Method
Step 1: Remove the beef from the fridge one hour before you are going to cook it. This is to let it come up to room temperature.
Step 2: Preheat the oven to 240°C/ gas mark 9
Step 3: Peel, wash and chop the vegetables. Break the garlic bulb into cloves, leaving them unpeeled.
Step 4: Put the garlic and herbs into the middle of a large roasting tray and drizzle with oil.
Step 5: Drizzle the beef with oil and season with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
Step 6: Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for one hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
Step 7: Prepare the roast potatoes and vegetables and get them in the oven for the last 45 minutes of cooking.
Step 8: Baste the beef halfway through cooking and add a splash of water to the tray to stop it from burning.
Step 9: When the beef is cooked, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes. Cover it with tin foil and a tea towel, and leave aside while you make your gravy using the juices produced from the meat.
Step 10: Serve with roast potatoes, horseradish sauce and fluffy Yorkshire puddings!
Enjoy!
Enjoy!
Please tag us in your Tom Hixson meals on Twitter @tomhixsonmeat and Instagram @tomhixsonmeatlondon
