These tender, grass-fed, British steaks are flavoursome on their own, but delicious in a tasty ma...
Also known as the featherblade
These tender, grass-fed, British steaks are flavoursome on their own, but delicious in a tasty marinade and cooked to medium-rare. Serve with sautéed wild mushrooms and a touch of garlic for a restaurant-quality meal.
| Typical per 100g |
| Energy: 757 kJ/ 181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
Cooking guidelines from defrosted: allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper.
Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:
Rare: 1 minute per side
Medium Rare: 1 - 2½ minutes per side
Turning the steak only once.
Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving.
Slice thinly against thegrain to enjoy.
Chefs tip: marinade the steak with 1 tsp sugar, 1 tsp soya sauce, 1 chilli and ½ clove of garlic, finely chopped, for 2 hours.
Cooking appliances vary in performance, these are guidelines only.
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
