Red Wine Braised Featherblade of Beef

1. Season and seal the beef off well. Remove from the pan and drain off the fat.
2. In the same pan roast off the mirepoix well.
3. Add tomato puree and cook out well
4. Add the port and the wine, bring to the boil.
5. Add the veal stock & beef featherblade. Cover with a Kartouche, & slow braise in oven until tender, approx 4-5 hours.
6. Remove from oven and allow to cool for one hour.
7. Remove the featherbalde from the braising liquid and cool in a tray. Meanwhile strain the bracing liquor into a large saucepan and return to the stove. Bring to the boil, skim and reduce until a jus consistency. Remove from heat and cool.

Rump Steak

1. Season and sear the rump steak on a plancha/griddle, or in a small frying pan with veg oil and a knob of butter. Cook until medium rare approx 4 minutes, then rest on a cooling rack and keep warm.

Parmesan and Truffle Mashed Potatoes

1. Peel and cut the potatoes into large even chunks, place in a large sauce pan, cover with cold water and a good pinch of salt, cook over medium heat until tender, then drain well.
2. Pass through a potato sieve then return to a clean sauce pan, off the heat. Meanwhile heat up the Cream and butter, but do not reduce.
3. Place the potatoes on the heat, and slowly add the cream mixture until well mixed using a spatula or wooden spoon.
4. To serve, add a few drops of truffle oil, a large pinch of grated parmesan, fresh grated black truffle and season to taste with salt and black pepper.

Parsley Oil

1. Wash and dry the parsley well, do not pick.
2. Place the parsley and oil in a thermomix blender and set the blender to a temperature of 52c.
3. Blend for 10-12 minutes, then drain through a sieve and muslin cloth until the oil is separated from the pulp.
4. Store in the fridge and keep cool to preserve the colour.

Preparing the Red Wine Braised Feather blade of Beef for service

1. In a heavy based sauce pan, place a few pieces of cut Feather blade and cover halfway with the braising liquid. Cover with foil and place in a hot oven for 20 minutes.
2. Remove from the oven when hot, and if the liquid is not glazing the beef, then carefully pour off some liquid into a small sauce pan and reduce slightly, before pouring back over the beef. Cover the beef again and keep hot.
3. Meanwhile heat up the mashed potato and finish with the truffle oil, parmesan and grated fresh truffle. Then keep hot.

serving

1. Place a quenelle of mashed potato at the top of the plate and a piece of glazed featherblade opposite.
2. Cut the roasted rump medallion in two at 45 degree angle and place next to the braised beef.
3. Make indentations into the mashed potato with the back of a spoon or spatula, then drizzle a little of the parsley oil over the top.
4. Add a little braising sauce over the braised beef and serve.