– 1kg feather steak, sliced into 250 gram portions.
– 1 large knob of butter, preferably grass fed.
– 1 large onion.
– 2 large carrots chopped.
– 3 sticks of celery chopped.
– 2 cloves of garlic.
– 250 ml red wine.
– 500 ml beef stock.
– 100 ml Balsamic vinegar.
– 3 tbsp tomato puree.
– 1 tsp Dijon mustard.
– A small handful of sea salt.
Preheat the oven to 160C/320F/Gas 3.
Rub plenty of sea salt and ground black pepper into both sides of the beef. Melt half the butter in a large, heavy-based frying pan, and then fry the steak pieces over a medium-high heat for 2-3 minutes on each side, or until browned. Remove the beef and place in a casserole dish. (You may need to do this in batches.)
Reduce the heat on the frying pan and add the remaining butter. Now gently fry the shallots, celery and carrots for 6-8 minutes or until golden-brown and softened. Finally, stir in the garlic and cook for a further minute before adding the mixture to the casserole.
Use the wine to deglaze the pan, allowing it to bubble for a few seconds, stirring constantly, then pour the wine over the meat and vegetables.
Stir in the stock, tomato purée and balsamic vinegar. Strip the thyme leaves from the stalks and scatter into the pan along with the bay leaf and stir in the mustard until mixed well. Bring to the boil and then remove the dish from the heat.
Take a piece of greaseproof paper and carefully cover the surface of meat and liquid. Place a lid on top and cook in the oven for 3-3½ hours, until the beef is very tender.
After removing from the oven, skim away any fat that has appeared on the surface during cooking.
Remove the meat, then strain the cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich purée and stir into the cooking liquor. Add more salt and freshly ground black pepper, to taste.
Simmer the mixture until reduced and it is thick and glossy, this should take 3-5 minutes. Now pop the beef back into the liquid and continue to simmer for 3-4 minutes, all the while spooning over the sauce to glaze. Serve with some green vegetables and mashed potatoes.