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Tasting Experience - 50 Day Dry Aged Steak

Introducing our Tasting Experience evenings. Based on a different theme each time, it’s our chance to do something a bit different in the kitchen and bar and share it with you.

On 27 September, our focus is on steak that we have dry aged here at The Shurlock Inn for 50 days. This process started at the beginning of August. The flavours have intensified with the moisture evaporation and the natural enzymes have broken down the muscle tissue to make the texture even more delicate. Join us for a tasting experience that showcases a range of cuts, techniques and accompaniments to produce a collection of very individual dishes.

TO GET THINGS GOING

Tartare of 50 Day Dry Aged Rump Steak, Dehydrated Truffled Celeriac

Rump aged on the bone in house, diced and dressed in olive oil with capers, mustard powder, shallots & parsley. Served with a dehydrated celeriac crisp with truffle oil.

STARTER

Carpaccio of Fillet Steak, Balsamic Mushrooms, Regato Crisp, Kalamata Olive

Thin slices of fillet, garnished with mushrooms cooked in balsamic vinegar, Regato cheese crisps, Kalamata olive puree.

MIDDLE

Steak & Foie Gras Slider, Shoestring Fries, Smoked Bacon Relish

Mini Burger made with the tails of fillet & sirloin, mixed with foie gras, served in a brioce bun filled with the burger patty, shoesting fries, very skinny crispy potato and a bacon relish made from bacon we cure and smoke in house.

MAIN

50 Day Aged Sirloin Steak, Cooked on the Bone, Roasted Onion Puree, Girolle Mushrooms, Red Wine & Bone Marrow Sauce

Sirloin aged on the bone in house, cut into chops and cooked over charcoal on our Robata grill, then sliced and served with a puree of caramelised roasted onions, Sauteed girolle mushrooms and a sauce made from stock from the bones and red wine, finished with diced bone marrow, shallots and herbs.

DESSERT

Chargrilled Plums, Clotted Cream Ice Cream, Anise Crumble

Plums cooked over charcoal on our Robata grill, finished with a crumb flavoured with star anise, and an ice cream made with clotted cream.

5 COURSES
£58 per person

We have limited availability. Please call 0118 934 9094 or email hello@theshurlockinn.co.uk to book your table.

 

Earlier Event: September 6
Live music from Lee Davids
Later Event: September 29
Brunch Club