#steakfrites video 3: filet au poivre
In part 3 of Steak Frites – Mastering the Cuts, Henry Harris of Racine Restaurant stresses that the rich, almost syrupy sauce in which his pepper-crusted showcase steak sits should not be likened to brandied butter or a flavoured stock. Rather, a proper filet au poivre, its peppery kick notwithstanding, is about bringing everything together in the right balance.
Enter the why do you love #steakfrites? twitter contest to win the filet au poivre pictured above, along with Racine’s onglet aux échalottes and côte de boeuf and of course frites.
Posted: March 10th, 2010 under London, meats.
Tags: #steakfrites, Armagnac, brian jones, burning off alcohol, filet au poivre, Henry Harris, pepper, racine, steak, steak frites, why do you love #steakfrites?
Pingback from Recipe | Two ways with loin of venison « James Ramsden
Time 17 March 2010 at 12:24 pm
[...] – Coat the meat as thoroughly as you can with the peppercorns. You are looking for a crust that, once cooked, is ever so slightly resistant to the advances of a steak knife. See an example with beef here. [...]