Fillet Mignon is the most tender cut of beef. Feather Steak is the second most tender.
Now, on menu's of top London chefs, this is a little known, extremely tender and juicy steak. It has a unique character and flavour, a very short grain and fine marbling.
Cook it rare or medium-rare to bring out the natural sweetness. Then let it rest after cooking so the juices can reabsorb you'll get a lovely tender juicy steak.
It makes for great braising steak too.
Also known as Butler's Steak, Flatiron Steak or Oyster Blade Steak.
Delivered vacuum packed.
Chill it, trim it and slice it.
Running through the center of this cut is a tendon, to get the best results it needs removing. It' easy to do.
Search Youtube for “butcher's best kept secret – butchers steak”” for a short video that shows you how to prepare feather steak.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.