Oyster Blade Deluxe with Port Sauce

Oyster Blade Deluxe with Port Sauce

Judy Taberner
A tender steak cooked in port and fruit flavours.
An old fashioned favourite with a surprise taste!
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Prep Time 15 minutes
Cook Time 8 hours
Course Main Course
Cuisine Beef, Steak
Servings 4


  • 3.5L slow cooker
  • Alfoil and baking paper


  • 4 Blade steaks (amount can vary see notes below)
  • Small jar apricot jam
  • 40 gram pkt french onion soup
  • 250 ml port


  • Line the slow cooker with aluminium foil (with extra to fold over and seal top).
    Line this with baking paper so that the meat sits on the baking paper not the foil, then the foil seals the entire pacakge.
  • Place steaks on baking paper and cover with apricot jam
  • Sprinkle over the dry french onion soup mix
  • Pour over the port
  • Fold over the top of foil to cover
  • Cover and cook on low for 8hrs
  • NOTES:
    1. It is a very easily adjusted recipe as any amount of steaks can be used. We are 2 here so I only use 2 or 3 steaks, but for a family you can adjust number of steaks as it makes quite a lot of sauce, so the surplus I use over another meal.
    2. Another alternative to the foil/baking paper could be to use oven bag
    3. I am not a drinker and don't like port but you can't taste it in the final dish so don't let that put you off trying this!
    My husband has loved it from the first time he tasted it, and as I am an adventurous cook he is still my best critic.  
    An old fashioned favourite….. a surprise taste….. good enough to serve guests…… it is all these and more.
    Try it and give me your opinion 🙂
Keyword Beef, Port, Steak

1 thought on “Oyster Blade Deluxe with Port Sauce”

  1. Sounds delicious. Will try it. Also gives me an idea as a friend gave us a jar of homemade Figs in Port, might use those with the steak, and gravy powder to thicken. (French onion soup would be nice but don’t have it in the pantry) also a little red wine vinegar to cut the sweetness, have to taste test as I go along bit of this bit of that, my husband would love it, likes his food ha ha.Serve over creamy polenta or mash.

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