Feather steak, also known as blade, comes from around the shoulders of the cow. It is great used as an alternative to Sirloin. It has a nice amount of marbled fat running through it that keeps the meat juicy and succulent during cooking.
Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
Heat 1 tbs of the oil in a large casserole dish over a high heat. Season the beef steaks with Salt and Pepper and brown on both sides, remove and then set aside.
Add the carrots and shallots to the casserole dish and fry until they begin to brown, remove from the pan.
Add the butter and stir until melted. Stir in the flour to form a roux and cook for around 5 minutes until it begins to brown.
Gradually add the wine to the pan and simmer for 5 minutes to cook off the alcohol. Return the beef steaks, vegetables and remaining ingredients, reserving the mushrooms, to the pan. Cover with a lid and place in the oven for 2 hours, by which time the meat should be tender.
When ready to serve, heat the remaining oil in a frying pan and fry the mushrooms for 3-4 minutes until cooked through. Serve the beef steaks with the vegetables and sauce, topped with the mushrooms.
Delicious with creamy mashed potato.