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The head chef at Station Road restaurant, Sean Kelly, is as you could imagine, a busy man!  So we were delighted to catch Sean for a few moments to discuss where he gets his beef from as well as share one of his favourite beef dishes in celebration of British beef week.

It is extremely important to us, to carefully choose where we get out ingredients from, not only in terms of taste and flavour but with sustainability in mind as well. As it is Beef Week, we wanted to catch up with Sean to discuss where we get our delicious beef from!

“I purchase our beef from a Dundee based company called Yorkes Of Dundee.  The main reason being is that they will age the beef in a salt chamber to our specification.  I normally request for the beef to be aged for 42 days which is just my personal preference, beyond that, I find the meat’s taste starts to be hindered.  The meat is hung in a temperature-controlled Himalayan salt chamber and I believe Yorkes of Dundee were one of the first in Scotland to be doing this, it really improves the flavour and adds tenderness which is crucially important to us.”

After a little persuasion, we managed to get Sean to share with us some trade secrets… a recipe for his favourite Beef Tartare dish.

 

 

Beef Tartare for 2 people

 

Ingredients

 

350g    Beef fillet

25g       Banana shallot

40g       Cornichons

20g       Capers

30g        Tomato ketchup

20g       Dijon mustard

75g       Mayonnaise

40g       Croutons

40g      Pickled mushrooms (optional)

Tabasco

Black pepper

Sea salt

Chives

 

Method

 

Briefly freeze the beef so it firms up slightly, this will make it much easier to cut into small pieces.  Meanwhile, prepare the other ingredients for the tartare.  Finely chop cornichons, capers, chives and banana shallot.

 

In a small mixing bowl add beef, cornichon, capers and chives then stir through mayonnaise, mustard and ketchup.  Season to taste with salt, black pepper and tabasco.

 

Place tartare on a plate in a neat pile, scatter over croutons and mushrooms if using and serve with some salad.

 


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Post by Dan Mitchell

2 thoughts on "Celebration of Beef"

  1. William McBride says:

    We are booked to come up to celebrate our 50 th wedding anniversary in July . We are booked for bed and breakfast but would like evening meals also , so we book them on arrival of before .

    1. Dan Mitchell says:

      Hi Mr McBride,
      Thank you for your message, and sorry for the delayed reply.
      I recommend booking into the restaurant in advance because the restaurant can get booked up quite quickly. Please contact our reservations team on 01456 459250 or email info@thelovat.com with your details and restaurant enquiry. Or you can book the restaurant direct on our website through the dining page.

      Kind regards

      Dan

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