Featherblade of Scotch Beef with coffee and red wine

QMS

QMS

Standard Supplier 21st January 2016

Featherblade of Scotch Beef with coffee and red wine

Feather blade of Scotch Beef with coffee and red wine. Alan Gibb executive chef of Gleneagles Hotel, takes us through each step of the recipe process. He high lights two cooking techniques for the Scotch Beef feather blade which show just how versatile the cut is. One piece is slow braised the other cooked quickly like a traditional steak.

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