Feather-blade steak (or feather steak) is an unusual and thrifty, tasty cut from the butcher. Cut from the shoulder blade of the cow, it has a flavoursome tissue running through it that packs a lot of sweet flavour. Growing in popularity, it is apparently one of the top sellers at ‘Jamie’s Italian’ restaurants! Make this impressive looking plate with the following recipe:


  • 2kg feather blade beef
  • Bottle of red wine
  • 2 x carrots cut into chunks
  • 2 x celery sticks into chunks
  • 1 x large onion cut into chunks
  • 6 x garlic cloves crushed
  • 3 x Fresh thyme sprigs (not dried)
  • 3 x bay leaves (not dried)
  • 1 x tsp peppercorns
  • 3 x whole star anise
  • 3 x litres of beef stock
  • 2 x tbsp vegetable oil
  • Half a squash/pumpkin peeled, deseeded and diced
  • 200g unsalted butter
  • 100ml water
  • Bunch of fresh sage
  • 3 x whole beetroot
  • Toasted Pumpkin Seeds
  • Chefs twine



  1. The day before cooking, in a lidded dish, big enough to fit in the fridge and to hold the steak, add the wine (nothing too expensive. £5-6 will do), carrots, onion, celery, garlic, bay, thyme, peppercorns and star anise. Lower in the steak, put the lid on and marinate in the fridge for 24 hrs
  2. On the next day and approx. 6 hours before you want to eat, remove the steak and roll it into a tight, long, sausage shape and tie tightly with chef’s twine.
  3. Drain the wine through a sieve into a bowl.
  4. In a large, deep Dutch oven or hob safe dish, add the oil and heat. When very hot add the steak and brown on all sides. Remove and put to one side. Add the contents of the sieve (not the wine) and brown well in the pan. Then add the reserved wine and reduce it down to a syrup. Almost all the liquid should have gone. This may take approx. 30 min.
  5. Heat the oven to 100c
  6. Add the stock and steak to the pan and bring it to the boil.
  7. As it boils, impurities will float to the top. Skim these off until you have a clear stock. This is why you don’t use dry herbs, as these would float to the surface and more than likely be removed. Put the lid on and cook for 4 hours in the oven When the time is up, the meat will be lovely and tender. Remove it from the oven and turn up the heat to 230c.
  8. Remove the steak from the dish and put it to one side.
  9. Drain the stock through a sieve, discarding the contents of the sieve.
  10. Put the stock back in the pan and heat on the hob to a rolling boil to reduce, keeping an eye on this as you continue the next few steps.
  11. Peel the beetroot, add a little salt and oil and cook whole in oven for 45 min.
  12. Add the pumpkin, half of the butter and sage to a separate pan. Put the lid on and soften it for 3 min.
  13. Add the water and cook it further until the water as gone and the pumpkin is soft (the water will stop the butter burning).
  14. Remove the sage and add the pumpkin to a blender with salt, pepper and the rest of the butter. Blend to a purée. Keep an eye on the stock in case you need to remove more impurities.
  15. When the stock is at a thick gravy consistency, portion the steak into roundels, and add to the pan. Keep glazing the steak until the stock has reduced to a treacle consistency.
  16. Remove the beet and cut into chunks.
  17. Warm the plates
  18. Add the beet and pumpkin purée to the plate, do one last glaze of the meat and plate it up, top with the pumpkin seeds and serve. You can serve with any greens you like. I use wilted chard as it’s easy to form into a chefs ring and it is currently in season.