BEEF FEATHER BLADE

WITH HERB OLIVE RELISH AND MISO SAUCE, BY JUDE KEREAMA

SERVES: 6 PREPARATION: 120mins COOKING: 20mins

Sharp's Wolf Rock goes brilliantly with a piece of grilled steak. In this recipe the herb olive relish picks up on the herby hops, while the miso mimics the malty flavours. It’s a great dish for a BBQ party.

Hailing from New Zealand, Jude Kereama quit the London rat race to open Kota and Kota Kai in Cornwall. Bringing his Maori and Chinese-Malay roots into his cooking, Jude combines the best from land and sea in signature Asian-fused dishes. He can’t help but let his style be influenced by the coastal lifestyle and his Rockpool dish (featured on the BBC’s Great British Menu) is named after his favourite pastime with his son. Having teamed up with Sharp’s for a few events, he is a huge fan of pairing beer and food, and can recommend a beer to go with all of his dishes.

ingredients
method
beer pairing

For the beef

  • 1 whole beef feather blade
  • (approx. 2-2.5kg), trimmed and filleted
  • 1 tsp chopped thyme
  • 2 cloves garlic, crushed
  • 1 tbsp rosemary, chopped
  • 1 tbsp oregano, chopped
  • 100ml olive oil

For the herb olive relish

  • 100g flat parsley, chopped
  • 50g basil, chopped
  • 50g mint, chopped
  • 4 spring onions, chopped
  • 2 tbsp capers, chopped
  • 6 salted anchovies, chopped
  • 4 cloves garlic, crushed
  • 100g mixed olives, chopped
  • 2 lemons, juice
  • 100ml extra virgin olive oil
  • Salt and pepper for seasoning

For the miso sauce

  • 225g white miso
  • 200g sugar
  • 115ml sake
  • 115ml mirin
  1. Ask your butcher to take a whole feather blade, trim off any sinew and fillet through the middle to remove all gristle.
  2. Cut into 4 large portions (approx. 250g each).
  3. Marinate the steaks (overnight or for at least 2 hours) in the olive oil, garlic, thyme, rosemary and oregano.
  4. Refrigerate until needed.
  5. Make the herb olive relish by mixing all the ingredients together, and refrigerate until needed.
  6. Make the miso sauce by putting all the ingredients in a pan and warming until the sugar has dissolved.
  7. Sear off your feather blade steaks in a hot pan or on the BBQ and cook to your liking. If you have a meat probe,
  8. cook to 54C – feather blade is best rare to medium rare.
  9. Rest the steak for 8 minutes, then slice thinly and lay on
  10. a plate.
  11. Dress with the herb olive relish and a drizzle of miso sauce.
  12. Garnish with any bitter leaves such as watercress, rocket or mizuna and your favourite dressing.

Sharp’s Wolf Rock or a Sharp's Doom Bar. 


ingredients

For the beef

  • 1 whole beef feather blade
  • (approx. 2-2.5kg), trimmed and filleted
  • 1 tsp chopped thyme
  • 2 cloves garlic, crushed
  • 1 tbsp rosemary, chopped
  • 1 tbsp oregano, chopped
  • 100ml olive oil

For the herb olive relish

  • 100g flat parsley, chopped
  • 50g basil, chopped
  • 50g mint, chopped
  • 4 spring onions, chopped
  • 2 tbsp capers, chopped
  • 6 salted anchovies, chopped
  • 4 cloves garlic, crushed
  • 100g mixed olives, chopped
  • 2 lemons, juice
  • 100ml extra virgin olive oil
  • Salt and pepper for seasoning

For the miso sauce

  • 225g white miso
  • 200g sugar
  • 115ml sake
  • 115ml mirin
method
  1. Ask your butcher to take a whole feather blade, trim off any sinew and fillet through the middle to remove all gristle.
  2. Cut into 4 large portions (approx. 250g each).
  3. Marinate the steaks (overnight or for at least 2 hours) in the olive oil, garlic, thyme, rosemary and oregano.
  4. Refrigerate until needed.
  5. Make the herb olive relish by mixing all the ingredients together, and refrigerate until needed.
  6. Make the miso sauce by putting all the ingredients in a pan and warming until the sugar has dissolved.
  7. Sear off your feather blade steaks in a hot pan or on the BBQ and cook to your liking. If you have a meat probe,
  8. cook to 54C – feather blade is best rare to medium rare.
  9. Rest the steak for 8 minutes, then slice thinly and lay on
  10. a plate.
  11. Dress with the herb olive relish and a drizzle of miso sauce.
  12. Garnish with any bitter leaves such as watercress, rocket or mizuna and your favourite dressing.
beer pairing

Sharp’s Wolf Rock or a Sharp's Doom Bar.