Aberdeen Angus Featherblade Of Beef Recipe

Bring to room temperature

Take the 1 kg featherblade from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels.

Preheat the oven to 160°C (320°F). Season the beef evenly on all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy ovenproof skillet or frying pan over high heat until smoking. Add 2 tbs olive oil and sear the featherblade 2–3 minutes per side until a deep brown crust forms (including edges). Use tongs to hold and sear edges for about 30–45 seconds each.

Reduce heat to medium, add 30 g unsalted butter, 3 smashed garlic cloves and 4 thyme sprigs to the pan. Spoon the melted butter and aromatics over the beef for 1 minute to baste.

Transfer the pan to the preheated oven and roast for 35–50 minutes for medium-rare to medium (internal temperature about 56–60°C / 133–140°F). Start checking at 35 minutes with an instant-read thermometer.

Remove the beef from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15 minutes before slicing thinly against the grain. Reserve any pan juices for finishing the sauce with the vegetables and pasta (see below).

While the beef is roasting, preheat the oven to 200°C (390°F) or turn up to this temperature after searing if using same oven. Line a roasting tray with parchment or lightly oil it.

In a large bowl, combine 400 g halved cherry tomatoes, 200 g baby plum tomatoes, 1 seeded red pepper cut into strips, 1 courgette sliced into 1cm half-moons, and 1 red onion cut into wedges. Add 2 minced garlic cloves, 3 tbs olive oil, 1 tsp dried oregano, 1/2 tsp crushed dried rosemary, 1 tsp salt and 1/2 tsp black pepper. Toss to coat evenly.

Spread the vegetables in a single layer on the prepared roasting tray. Roast for 20–25 minutes, stirring once halfway, until the tomatoes are softened and starting to burst and the other vegetables are tender and caramelized at the edges.

If the beef produced pan juices, push the roasted vegetables slightly to one side and pour 2–3 tbs pan juices into the tray to deglaze and add savory flavor; toss gently to combine. Return to oven for 2–3 minutes if needed.

Taste and adjust seasoning. Remove from oven and set aside, keeping warm. Stir in torn basil leaves and lemon zest (optional) just before serving.

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tbs salt to the water and then add 400 g pappardelle. Cook according to package instructions until just al dente (usually 7–9 minutes for dry pappardelle), stirring occasionally to prevent sticking.

Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pappardelle.

Return the drained pasta to the pot off heat. Add 1 tbs extra virgin olive oil, 80 g grated Parmesan, and 2–4 tbs reserved pasta water to create a silky sauce. Toss gently to coat; add more pasta water as needed to reach desired consistency.

Fold the roasted tomato and Mediterranean vegetables into the pappardelle so the pasta picks up the juices. If you reserved pan juices from the beef, add 1–2 tbs to the pasta now and toss to combine.

Slice the rested featherblade thinly against the grain. Arrange a generous portion of pappardelle and vegetables on each plate, top with several slices of beef. Finish with an extra sprinkle of grated Parmesan and torn basil leaves.

Serve immediately. Suggested doneness: medium-rare featherblade with warm roasted vegetables and cheesy pappardelle.