Dexter Beef with Vacherin Potatoes and Seasonal Vegetables by Fabrice Bouteloup at Barley Bree in Crieff

The Dexter is the smallest British breed of cattle, originating in the south western region of Ireland. The cattle is hardy and produces beef of excellent quality and intense flavour.

Barley Bree is an award-winning restaurant with rooms in rural Perthshire, close to the market town of Crieff. Fabrice Bouteloup, owner and head chef creates imaginative menus, using the finest locally-soured ingredients from a well-established network of suppliers, including artisan cheesemakers and family butchers. Everything is freshly made on the premises from the crusty country-style bread that accompanies every meal to the delicious Tarte Tatin that is a customer favourite.

Less than an hour from Glasgow yet close to the Perthshire hills, Barley Bree makes the perfect bolt-hole for a lingering Sunday lunch, family celebrations or a relaxed dinner with friends. With six comfortable en-suite rooms, guests can relax in the cosy bar in front of the roaring log fire, before dining in the relaxed atmosphere of the characterful restaurant.

Barley Bree is open Wednesday to Sunday – for more information please call 01764 681451 or to book online visit our website www.barleybree.com

Ingredients: (Serves 4)

4 x 200g Dexter Beef Sirloin

2 large Rooster potatoes cut into ½ cm dice

1 clove garlic, crushed

2 sprigs Thyme

200 mls double cream

¼ Vacherin Mont d’Or

Salt and Pepper to taste

100g stem broccoli

Bunch of baby beetroot

Bunch of baby carrots

Jus to serve

Method:

1. Slowly cook the potatoes with the cream, garlic and the thyme until the potatoes are cooked.

2. Season with salt and pepper.

3. Divide the potatoes between 4 moulds, press down slightly and top with a slice of Vacherin.

4. Gratinée at 200oC in the oven until golden brown.

5. To prepare the vegetables, wash in cold water and then cut the baby beetroots into quarters. For the baby carrots, half or keep as normal.

6. Cook individually in a pan of boiling water until just cooked.

7. Season the steak on both sides with salt and pepper then pan fry until cooked to desired doneness.

8. Remove the steak from the pan and place on a warm plate. Leave to rest for 3 minutes until the blood has stopped dripping.

To serve, plate up as the picture suggests or get creative and serve as you wish.

In association with Taste Communications.

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