Our Tom Hixson Wagyu Ribeye has won a Great Taste Award 2023 from the Guild of Fine Food!
Here's what the judges had to say about our unique crossbred wagyu beef:
"We thought this wagyu was fabulous. It cut through like butter and the flesh was meltingly soft. There was a good proportion of fat left on it and this on its own had a great flavour. The meat was multi-layered in its complexity and we are not sure whether this was from the chocolate diet but that sweetness shone through. We could have happily eaten all of it (but we're not allowed!)
This steak has a very nicely developed, rich flavour and is superbly cooked with lovely caramelisation on the edges enhancing the experience. It is wonderfully tender and succulent, which delivers a most enjoyable eating experience.
This is a lovely looking steak with a good amount of fat to meat. Juicy and flavoursome.
We loved the innovation in the provenance of this beef. The flavour is a resounding applause to the pastures and welfare of the animal itself and the steak had a gorgeous umami finish."
Expect melt in your mouth textures and a rich splendour found only in our exclusive range Tom Hixson Wagyu. Our master butchers hand cut each ribeye joint into the perfect single steak, so you don't have to! These convenient steaks are ideal for steak night as they are quick and easy to prepare and deliver an abundance of mouth-watering flavours, whether cooked on the grill or in a quick and easy pan fry.
In collaboration with our Irish farming partners, we have used our combined expertise and knowledge to produce a unique offering. This exclusive selection draws inspiration from the rich heritage and unparalleled flavour profile synonymous with the Wagyu breed whilst also adding new distinctive attributes.
We decided upon a Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime.
Their diet is supplemented in their final three months with chocolate, which adds a touch of sweetness to the bite.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Recipe by Simon Baker @peckhamchef
Unctuous ribeye, rich and decadent truffle dauphinoise, sticky red wine sauce. Love is certainly in the air. So is the smell of caramelised beef. And truffle.
- 2 Wagyu ribeyes, each weighing approx. 400g. You want nice thick steaks, 4-5cm.
MARCHAND DE VIN SAUCE
- 2 banana shallots, finely diced
- 350ml red wine, preferably Bordeaux
- 800g Yukon Gold potatoes, large
- 2 sprigs thyme, leaves picked and chopped
- 50g Parmesan, finely grated
For an easy life, make the dauphinoise and sauce the day before.
Uncover the ribeyes and return to the fridge overnight. This dries their surfaces and helps them form a crust in the pan.
- Add the cream, garlic and thyme to a pan and bring to the boil. Reduce by half.
- Peel and thinly slice the potatoes, about 1-2mm. Use a mandoline if you have one.
- Add the potato slices to the cream and gently fold so all of the slices get a good coating. Season with salt, pepper and half the parmesan.
- Line a baking tin with baking parchment.
- Build 2 layers of overlapping potato slices in the bottom of the tin. Ensure each slice is generously coached with the cream mixture. Using a microplane, grate some black truffle over the potato. Add another 2 layers of cream-covered potato slices on top. Grate more truffle. Repeat until all the potato slices have been used. Poor over any remaining cream.
- Sprinkle the remaining grated parmesan over the top.
- Cook in the oven for 45 minutes to an hour until golden brown and tender–a thin skewer should easily slide right through to the bottom. If it’s colouring too quickly, place foil over the top. When ready, remove from the oven and leave to cool.
- After about 15 minutes cooling, gently press the dauphinoise. Cover the top with baking parchment then add a snuggly fitting piece of cardboard to help distribute the weight evenly. Carefully place some weights on top. When it has reached room temperature, pop the tin in the fridge with the weights.
- The next day, lift the dauphinoise from the tin using the baking parchment and cut into portions.
- To serve, reheat the dauphinoise in a 140C oven for 15-20 minutes, until warmed through.
MARCHAND DE VIN SAUCE
- Get a deep saucepan nice and hot. Add the wine; be careful it will splatter. Let the wine boil for a few minutes.
- Meanwhile, melt the butter in a saucepan. Once it’s foaming add the finely diced shallots. Sweat until soft and translucent.
- Now pour the wine into the pan with the shallots. Reduce to a syrup.
- When reduced, add the veal stock and bring to a gentle simmer. Skim frequently and reduce to a coating consistency. Pass through damp muslin cloth and return to a clean pan.
- Season to taste. Add the thyme and leave to infuse.
- Pull the leaves away from the stems. Discard the stems. Wash the leaves well. Drain and pat dry.
- Lay the leaves on top of one another and thinly slice into strips about 2-3mm wide.
- Heat the olive oil in a frying pan.
- Add a handful of chopped kale to the hot oil. It will spit, so quickly cover the pan with a lid. Be careful. Shake the pan while holding the lid on to ensure all the kale is exposed to the hot oil. Remove the kale and drain on kitchen paper. Season lightly with salt. Do this in small batches otherwise the kale will steam rather than crisp. Add a splash more oil if necessary and let it get hot before continuing.
- Once all the kale is crispy. Give it a gentle shake in a sieve to encourage any remaining oil to fall away. Return to fresh kitchen paper.
- Let the ribeyes come to room temperature an hour before cooking.
- Preheat the oven to 180C.
- Get a heavy-based ovenproof pan on a high heat for 10 minutes or so, until smoking.
- Just before cooking, rub the ribeyes with a little butter and season generously with salt.
- Add a small amount of olive oil to the pan and caramelise the ribeyes on all sides–fat-side first, 15 seconds per side, repeat.
- Remove the ribeyes from the pan temporarily.
- Turn the heat down to medium-high. Add the butter, garlic and thyme. When the butter is foaming, put the ribeyes back in the pan and baste, turning every 15 seconds.
- Move the pan to the oven. Every few minutes turn and baste the ribeyes for even cooking.
- Remove from the oven when the core temperature is around 46-48C. Rest on a warm rack for 15 minutes. Carryover cooking should take the ribeyes to 54C for medium-rare.
- While the ribeyes are resting, warm the plates.
- Warm the sauce.
- Check the dauphinoise is warmed through. If necessary, brush the face of each portion with a little melted butter for a nice shine.
- Quickly warm the cripy kale in the oven–you don’t want it to brown.
- Carve a block from the middle of the ribeye to match the width of the dauphinoise. Rest for 30 more seconds. What’s left of the ribeyes will get devoured, don’t worry.
- To plate up, place a portion of the dauphinoise on the right with a slice of the ribeye immediately to its left. Add some crispy kale behind. Grate fresh truffle over the top. Spoon sauce to the front and left of the ribeye. Enjoy!