BRAISED FEATHERBLADE STEAK

Braised featherblade steak is a delicious and hearty dish, perfect for cooler months. It involves slow-cooking a flavorful cut of beef until it becomes tender and infused with rich flavors. Here's a brief overview: Ingrédients - Featherblade steak: A well-marbled cut from the shoulder blade. - Olive oil: For browning the meat. - Onion: Adds sweetness and depth. - Garlic: For aromatic flavor. - Carrots: Provide texture and sweetness. - Celery: Adds a subtle, earthy taste. - Red wine: Adds richness and depth. - Beef stock: The base liquid for the sauce. - Tomato paste: For richness and a slight tang. - Fresh thyme and bay leaf: Infuse earthy flavors. - Salt and pepper: For seasoning. Préparation 1. Sear the steak: Season the steak with salt and pepper, then brown it in olive oil. 2. Sauté vegetables: In the same pan, cook the onion, garlic, carrots, and celery until softened. 3. Deglaze: Add red wine to the pan and let it bubble, scraping up any browned bits. 4. Combine: Transfer the steak and vegetables to a casserole dish. Stir in the beef stock, tomato paste, thyme, bay leaf, and seasoning.