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Tom Hixson x Leiths School of Food & Wine

Tom Hixson x Leiths School of Food & Wine

Friday, 25 October 2019 11:00:38 Europe/London

To celebrate our one year partnership with Leiths School of Food & Wine, their teachers have been busy cooking up the perfect steaks from our Wagyu Sirloin.  Discover their recipe here!


Australian Wagyu Sirloin cut 2cm thick 

Sunflower oil for frying

Salt and freshly ground black pepper


Baby Leaf Salad with French Vinaigrette

100g mixed salad leaves (mizuna, mustard leaves, rocket, baby watercress, baby ruby chard leaves, bulls blood leaves, white dandelion leaves are all good but any will do)

1 tbsp white or red wine vinegar

3-4 tbsp extra virgin olive oil

1 tsp Dijon mustard (optional)

Sea salt and freshly ground black pepper



For The Steaks

1. If the steaks have been chilled, remove them from the fridge and bring to room temperature about 30–45 minutes before cooking. Sprinkle lightly with pepper and salt on both sides, just before cooking.

2. Heat a very little oil in a frying pan (it should just barely cover the surface of the pan) until hot and almost smoking.

3. Sirloin steaks have a fat layer around one side which adds flavour and moisture, although it can be trimmed away before cooking if preferred. If it is left on, hold the steak fat side down in the hot pan with tongs, to render and brown the fat before cooking each steak.

4. Then lay the steak in the hot pan and leave for about 2 minutes undisturbed. Turn over with the tongs and brown the second side for 2 minutes.

5. With experience, it is possible to tell from the feel of a steak how well cooked it is. When blue, it feels very soft. It will become firmer as it cooks, feeling very firm when medium cooked. If you want to be certain, make a tiny cut in the fattest part of the meat and take a look, but not until you are fairly sure that the steak is ready, as too many cuts will mean loss of juices.

6. Remove the steaks from the frying pan to a warmed plate and leave to rest in a warm place for 3–5 minutes. This is important as it allows the juices to be re-absorbed back into the meat. The steak will hold its heat for this length of time, so resting does not affect the final eating temperature.

For the Salad

1. Put the wine vinegar, a pinch of salt, some black pepper and mustard in a bowl. Whilst whisking, add the oil to form an emulsion. Dip a leaf into the dressing to taste for seasoning and adjust as needed.

2. Dress the leaves just before serving.


To celebrate our one year partnership with the world famous and award winning Leiths School of Food and Wine we are giving away a spectacular prize. You have the chance to get your hands on a Wagyu Beef Sirloin (Worth £129)

All entrants can also enjoy 10% off the Leiths ‘How To Cook the Perfect Steak’ course by using the code TOMHIXSON10 via the Leiths website, for more details click here


1. Subscribe to the Tom Hixson of Smithfield and Leiths newsletter here

2. Follow both Tom Hixson of Smithfield and Leiths on Instagram, Facebook or Twitter @hixsonmeatldn @leithscooking

3. Then tag a friend who would love to cook this Wagyu Sirloin


T&C’s Apply.

Competition closes on Friday 1st November 2019. The winner will be drawn at random. The prize cannot be used in conjunction with any other offer. Only one entry per person. Entrants must be 18 or over. By entering you agree to the terms and conditions of this competition. Entry is open to UK residents only. By entering I agree to be signed up to @hixsonmeatldn and @leithscooking emails and newsletters and understand that I can unsubscribe at anytime. By entering this competition, I agree to be contacted by Tom Hixson of Smithfield and Leiths School of Food & Wine for marketing purposes.




Posted in Foodie News By

Sally Hixson

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