Cut thin and flash fried, feather steak makes a very tasty and economical meal. It is a cut of beef you can always get in France, but hardly ever see in the UK.
It's from the less well regarded front end of the beast, and if cut thicker and used as a stewing steak, it is known as blade (as in shoulder blade, which is more or less where it comes from on the animal).
These pieces cost me €2.18 for 256g of meat at one of the large supermarket chains. What's more, the label informed me that the beast the meat came from was born and raised in France, killed and butchered in France (with a reference number so that I can check exactly where and by whom should I feel the need). Perhaps most interesting of all, the label told me that this meat came from a cow (vache), as opposed to a steer, and she was not a beef breed, but a dairy cow (laitier).
It may seem odd to clearly label meat as not from a breed specifically developed for meat production, but take a look at the type of hefty heifer that these steaks probably came from, and you will understand that we are not talking about the sort of gaunt mobile bags of milk that modern intensive dairy farming demands. Strictly speaking, these Normandes are a dual purpose breed.
Feather steak has a most off-putting looking piece of gristle running down the middle, but if the meat is cooked extremely quickly and not allowed to cool before being eaten, the central gristle does not toughen but is more like firm jelly. You do need to check that all the gristle around the edges is trimmed off though, as that is like leather.
Pat the steak dry, smear with oil, season generously with Ducros 5 Baies pepper blend and a little salt then sizzle for no more than a minute a side on a dry cast iron pan that has been heated until it is smoking. Pull off the heat and stir a little crème fraîche into the pan juices. Serve immediately with fried potatoes of some sort.