Hawksmoor Dry Aged Longhorn Sirloin

Sirloin: Arise Sir Loin of Beef. A noble cut with plenty of flavour.
We recommend: Medium-rare

Our longhorn Sirloin roast is inspried by the return of longorn beef to our menus as part of our 20th Anniversary menu.

“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer

The key to great beef is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.

Our cuts are all carefully butchered by hand and dry-aged for 35 days in a bespoke dry-aging room, losing on weight but improving in flavour and tenderness. From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.

Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.

“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times

Available for Christmas deliveries from 20th December - 24th December.
Use by 26th December.

GB

Keep refrigerated below 5C.
Once opened, consume within 1 day.
Do not exceed use by date.
For use by date see front of pack.
Suitable for home freezing on day of purchase. Use within 1 month of freezing.
Defrost fully before use.
Do not refreeze. once defrosted.

If the weather allows, start on the barbecue over white hot coals. If not, use a cast-iron griddle or heavy-gauge frying pan and get very hot (if using a frying pan add a nugget of beef dripping). Season generously with Maldon sea salt just before cooking, starting fat side down and turn the beef regularly until it forms a delicious dark golden brown crust. Then transfer to a pre-heated oven (200°C / 180°C fan) for 30-40 minutes (for medium rare), turning halfway through cooking. Use a temperature probe to hit your desired cuisson.

Hawksmoor’s top chef, Matt Brown, has been Head Chef of not one but two restaurants with three Michelin stars. Let him teach you how to cook the perfect steak, sides and more. For Matt’s masterclasses visit thehawksmoor.com/steak

Wash hands and surfaces thoroughly before and after preparing raw meat.

Hawksmoor

GB