✨ As Seen on TV — Chef Alex Petit’s Low & Slow Beef Feather Blade Steak with Pink Peppercorn Sauce

Chef Alex Petit shared this indulgent, melt-in-your-mouth beef recipe on RTE’s Today Show, showing how “low and slow” cooking brings out the richest flavours. Tender feather blade steaks are paired with hearty vegetables and a glossy pink peppercorn sauce, making this a comforting yet impressive dish for any occasion.

📺 Ready to cook along with Chef Alex? Let’s dive into the recipe below! 👇

Warm Low & Slow Beef Feather Blade Steak with Pink Peppercorn Sauce

Serves: 4
Preparation time: 45 minutes
Cooking time:

• Slow cooker low: 6–8 hours
• Slow cooker high: 3.5 hours

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Ingredients

For the beef & vegetables:

• 4 × 180 g beef feather blade steaks, trimmed of fat and sinew
• 2 onions, peeled and thinly sliced
• 500 ml beef stock
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 500 ml Guinness (or red wine alternative)
• 2 carrots, peeled & cut into large chunks
• 2 parsnips, peeled & cut into large chunks
• 1 sprig thyme
• 1 tbsp tomato purée
• 1 dash sunflower oil

For the pink peppercorn sauce:

• 1 dash cream
• 1 tsp pink peppercorn
• 50 g butter
• Salt & ground black pepper
• 1 tsp Dijon mustard

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Method

Finish the dish: Return the beef and vegetables to the sauce and heat through for 3–4 minutes, spooning the sauce over the meat to glaze.

Prepare the beef: Season the feather blade steaks with salt and pepper on both sides.

Sear the beef: In a large casserole over medium heat, add the sunflower oil and butter. Once foaming, sear the beef for a few minutes on each side until dark brown. Transfer steaks to a tray and set aside.

Cook the onions: Add sliced onions to the casserole with a little seasoning. Reduce heat to low and cook gently until soft and golden.

Add aromatics: Stir in the garlic and bay leaves; cook for 5 minutes. Add tomato purée and Guinness, cooking for another 5 minutes to evaporate alcohol.

Add stock & herbs: Pour in beef stock and add thyme, bringing the mixture to a boil.

Assemble in slow cooker: Place the steaks at the bottom, then add carrots and parsnips. Pour over the stock mixture, ensuring everything is covered.

Cook slowly: Cover and cook on low for 6–8 hours or on high for 3.5 hours.

Alternative oven method: Place everything in an ovenproof dish, cover with greaseproof paper and foil, and cook at 130°C for 2.5 hours.

Remove & reserve: Carefully remove beef and vegetables with a spatula, being careful not to break them. Reserve the cooking liquid in a jug.

Prepare the pink peppercorn sauce: Heat a medium frying pan over medium heat with a dash of sunflower oil. Add pink peppercorns and roast for 5 minutes. Add the reserved cooking liquor, cream, and Dijon mustard. Simmer for 3–5 minutes until thick and glossy.

Chef’s Tips

• Colour is flavour: Searing meat before slow-cooking enhances flavour and texture. Optional, but highly recommended.
• Low and slow wins: Dishes taste best when cooked on low for 6–8 hours rather than high for 3–4 hours. Only use high setting if short on time.
• Preparation is key: This recipe can be prepped ahead. Store ingredients in the fridge overnight, then cook in the slow cooker the next morning.