Beef Featherblade & Burgundy Sauce (Pre-cooked) gives butchers a practical, professional counter option with dependable flavour and strong visual appeal. It suits busy displays, meal solutions and seasonal menus, where reliable preparation and clear customer appeal matter. The recipe is straightforward to prepare in batches, easy to portion and designed to deliver consistent results every time. Its balanced profile provides a convenient, satisfying choice for customers while helping build a smart, profitable product range. Use the clear ingredient and method details to maintain quality, reduce preparation pressure and support confident in-store selling. It is a useful choice for busy counters.
Season the beef with Verstegen Spicemix for Steak, place into a boilable vacuum bag and vacuum pack.
Apply a piece of probe pad to one steak and insert the internal Rational probe.
Cook using the overnight pulled pork setting.
Chill to fridge temperature within 90 minutes.
Remove from the bag, cover with Verstegen Burgundy Sauce and garnish as desired.
Cooking
Oven reheat covered at 170°C for 20–30 minutes, or until piping hot.
beef featherblade, cut into 200g portions
Verstegen Spicemix for Steak
Verstegen Burgundy Sauce