What could be better than tender, slow-cooked Dutch blade steak? We slow-cook the blade steak in its own gravy, enriched with garlic, paprika, cloves and thyme. Melts on the tongue and is rich in flavour. The gravy gives the dish that deliciously authentic flavour.
Heat the steak in the vacuum pack for 15 minutes at 85 °C.
Heat the steak in the vacuum pack for 15 minutes at 90 °C.
Divide into portions and grill for 5 minutes per side at 200 °C. Heat the gravy in the pan.