This is a short video brought to you by Rob Gerrish, head chef at Super Event Sussex Catering.
This recipe requires a long slow cook of at least four hours.
In this recipe you will be using a cut of beef called a feather blade. This cut of meat generally won’t be sold in supermarkets so you may need to ask your local butcher as he will know what a feather blade is.
The feather blade steaks shown in this recipe do not look fantastic. They have lines of collagen running through them, but the collagen will help the steaks to stay succulent and sticky.
This a favourite dish for all Super Event Sussex customers.
- Feather Blade of beef
- Duck fat (olive or vegetable oil would be ok)
- Tomato puree
- Bay leaf (1/2 depending on size)
- Sprig of thyme
- Red wine
- Dijon mustard (English mustard would be ok)
Begin by preparing your vegetables. In this recipe Rob has used onions, celery, carrots, leek and garlic.
When dicing your vegetables you should aim to cut them the same size.
You will now need to begin generously seasoning your steaks on both sides. You will want to be generous with salt and pepper as they will not get a lot of seasoning afterwards.
Place your steaks in a hot pan. In this video Rob has chosen to use duck fat to cook them in but you may choose to use olive or vegetable oil.
Once your steaks are in the pan, brown them on both sides. It is important that at this stage you allow your steaks to gain some serious colour all over.
Now that your steaks have some serious colour to them, remove them from the pan and put them to the side.
In the same pan that you have just cooked your steaks, add some more oil / duck fat and throw I your vegetables and bay leaf. In this video Rob has used one large bay leaf as the flavour can be quite strong and overpowering.
Leave your vegetables to sweat for a couple minutes.
You should now add 2/3 tablespoons of tomato puree and a spoonful of Dijon mustard. You may also add a generous glug of red wine that you will need to reduce by half.
Add a sprig of thyme and allow the red wine to reduce. You will want to leave the thyme tied up so it is easier to remove the stalks later on.
One the wine has reduced, pour the mixture over your steaks.
Top up this mixture with beef stock. In the video Rob has used fresh, homemade beef stock but a stock cube would also be fine.
You will notice that this mixture will begin to thicken in the oven as the tomato puree cooks.
Place your steaks in then over at a temperature of 140, possibly lower depending on how long you plan to cook them. Cooking at a low temperature means that you have the ability to leave it braising all day if you need to.
Once your steaks are cooked, you should now lift the beef from the vegetables and sauce you have been braising them in.
You will now notice how tender the feather blade steaks have become.
Put your steaks to the side and begin to strain the sauce. You should aim to push the softer vegetables through the sieve and you have now made a smooth and silky gravy packed with flavour.
In this video, Rob has previously prepared some roast potatoes that he cooked in duck fat.
Once you have completed the above steps, you are ready to begin plating up.
Rob advices you begin by plating up a few roast potatoes and two feather blade steaks, but depending on the size you may only choose to use one.
Top the steaks with the reduced sauce / gravy you have made. Rob prefers to serve this meal with broccoli or spinach.