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Alex Petit's low & slow beef feather blade steak with pink peppercorn sauce

Updated / Thursday, 30 Oct 2025 15:55
Alex Petit's low & slow beef feather blade steak with pink peppercorn sauce
Alex Petit's low & slow beef feather blade steak with pink peppercorn sauce

Ingredients

Serves: 4 people
Prep time: 45 minutes
Cooking time:
slow cooker low setting 6 / 8 hours
slow cooker high setting 3.5 hours

  • 4 X 180gr beef feather blade steaks, trimmed of all fat and sinew
  • 2 onions, peeled and thinly sliced
  • 500ml beef stock
  • 2 garlic cloves, finely chopped
  • 2 bay leaves
  • 500ml of Guinness, or substitute with the same amount of red wine if preferred
  • 2 carrots peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • 1 sprig of thyme
  • 1 tablespoon of tomato purée
  • 1 dash of sunflower oil
  • 1 dash cream
  • 1 teaspoon pink peppercorn
  • 50g of butter
  • salt & ground pepper

Method

  1. Season the beef on both sides with salt and ground pepper
  2. Place a large casserole dish over a medium heat and add the sunflower oil and butter
  3. Once foaming, add the beef and colour for a few minutes on each side until dark brown
  4. Transfer the beef pieces to a large tray until needed
  5. Add the sliced onions to the casserole with a little seasoning, then turn the heat down low and cook gently until soft and golden
  6. Stir in the garlic and bay leaves and cook for a further 5 minutes
  7. Add the tomato purée and the Guinness and cook for 5 minutes until the alcohol has evaporated
  8. Add the beef stock, thyme and bring to the boil
  9. In your slow cooker, place the steaks at the bottom of the dish
  10. Add the carrots and parsnips and cover with beef stock, ensure it is fully covered
  11. Close the lids and set to cook for 6 to 8 hours
  12. If you do not have a slow cooker, repeat the same steps as above and place in an oven proof dish
  13. Cover the dish with greaseproof and tin foil and cook for 2.5 hours at 130 degree Celsius
  14. When time is up, carefully open the lid being careful of the steam.
  15. Gently remove the vegetables and feather blade steaks with a spatula being careful not to break them
  16. Reserve the cooking liquor in a jug
  17. Heat up a medium sized frying pan over medium heat with little sunflower oil
  18. Add the peppercorn and pan roast those for 5 minutes
  19. Add the cooking liquor, the dash of cream, a spoon of Dijon mustard and bring the mixture to a simmer for 3-5 minutes, or until the sauce is well reduced, thick and glossy.
  20. Return the beef and vegetables to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze.

Chef's tips:

  • Colour is flavour - Searing meats before adding it enhances flavour and texture, it is optional but recommended
  • Low and slow wins - Most dishes taste better when cooked on low setting for 6 - 8 hours rather than high setting for 3 - 4 hours. You should only use the high setting if you're running low on time
  • Preparation is key - If you’re running low on time in the morning, then this recipe can be prepped ahead of time and stored in the fridge. Simply remove it from the fridge in the morning, throw everything into the slow cooker and turn it on to cook.

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