What a lovely Sunday surprise to see a post from you, Connor! And such a wonderful meal as this. The sauce looks delicious — I’ll have to see if they supply anybody across the pond.
As it is brunch time here on the west coast of the US, I’m thinking how good those lovely discarded juices would be in a Bloody Mary. 🙂
Hi Marty, The Sunday surprise is caused by my fat fingers hitting ‘Publish’ by accident. I just have to accept that we are publishing early this week.
This is beautiful. I will contact vendors of this sauce and see whether they might be willing to ship to Texas. Hope you’re well.
Hi Adam, All great here. The sauce is a real delight. They probably don’t make enough to supply here let alone the “Great State of Texas”. I hope you are getting along OK and that the recent storms and flooding didn’t do you too much damage.
What a treat to get a Sunday post Conor! So I had to google feather blade. It the states it’s known as a flat iron steak. Nummy-looking sauce, I love the trickle shot out of the sandwich of it. Mmmm.
It took a bit of squashing to get the sauce to dribble out like that. Got there in the end. Though, I shouldn’t be giving away my secrets.
I Googled your peanut rayu and wow, is there a lot of online craic about that stuff. I can see why it was the perfect ‘secret’ to add to your steak sanga. Well, anything that includes chilli, honey, sesame, garlic, etc is going to adorn a nice piece of meat perfectly, isn’t it? Good find, sir.
I was delighted to get it. A butcher friend of mine introduced me to it. I love to see small producers making waves in the food world. Particularly when the waves are as tasty as this.
‘Anything Kate can do I can do also’ . . . . Superb! A chines-Japanese saice being one opf the 16 most importanty food products out of Ireland . . . . no c’mon, you already have better lA
. . . . your ‘ruddy’ software . . . . you already have better lamb . . . do you absolutely need to take all our Asian ‘show-off’ stuff also? No bad things thought about you, not even you talking about ‘sous-vide nerds’! But having pea-green facepaint is not nice . . . .yes, I can spell both “Chinese’ and ‘sauce’ . . . mmph!!!
You seem to be having one of those days Eha. I must post this over on the Sous Vide Facebook group and see if they like it or not. I was delighted with the end results.
Hi Conor, the beef looks amazing. Time and temperature spot on. The sauce still remains somewhat of a mystery, as you did not reveal neither ingredients (other than peanuts) or the flavor profile. If you’re preparing this for a crowd, you could ask James to leave it whole rather than cutting into steaks, but remove the tough inner bit. This will result in two large slabs (that used to have the tough bit sandwiched in between).
A very good thought on the crowd. Rather than telling you the flavour profile, you could taste some on your next visit.
I’ve yet to enter into the sous vide arena, but none-the-less enjoyed the read. Must admit, I had to go to Google to discover what “beef feather blade” was. It’s the same part of Mr. Cow that we call “Ytterlår” here. It’s always a learning experience when reading your post.
And I learn so much from reading your kind comments Ron. I have a sister who lives in Norway. I must ask her what it is called there.
Now I’m intrigued. 🙂
Ooooh. Anything peanutty is right up my street – and then there’s the fact that I’m geographically proximate and possibly capable of getting some. I will possibly be adding an additional side of smugness…
Lawlor’s in Rathmines carry the lovely stuff. Well worth trying. I’ll bet it would be excellent on a salad, as it was on the beef. Hope you and the beardy one are keeping well.
You too Conor. I’m a little lacking in peanuts, but everything else is dragging along adequately.
Hello It’s difficult to find non-US style meat cuts for sous vide-ing. Useful to have it confirmed that feather blade works with sous vide – last time I websearched sous vide featherblade must have been a couple of years ago, I’ve tried frying some when a butcher had not removed the sinew and that was a bit tough – to be fair I didn’t know that removing the sinew was something that I could/should have asked for. Went for dinner with someone who insisted on having their featherblade cooked rare – restaurant tried to talk them out of it and no surprise that it was too tough. Just looked at the white masau website – theirs and your food photies have added up to food pr0n overload. Cheers
If one wants the featherblade cooked rare, it really needs to be a good cut of meat and flash fried on a really hot cast iron griddle or pan. It needs to be cut across the grain and served very quick, eaten quicker. Not a good order in any restaurant. Thanks for the comment and the kind words. I do appreciate it. Conor
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