epic steak frites dinner: sizing up the cuts

The next youngandfoodish Steak Frites Tasting Dinner will be Tuesday 25 May in the private dining room of Racine Restaurant in London.

The menu will again feature three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf – prepared by chef Henry Harris with the finest cuts of dry-aged, grass-fed beef selected by Darragh O’Shea of the great London butcher O’Shea’s of Knightsbridge. Each steak will be matched to a red wine selected by Peter Lowe of Berkmann Wine Cellars:

  • onglet aux échalottes <–> Morgon Domaine Jean Descombes 2008
  • filet au poivre <–> Antinori Santa Cristina 2008
  • côte de boeuf with béarnaise <– > Côtes-du-Rhône Saint-Esprit 2007
  • Space is limited. Book now.

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    Mastering the cutswatch the videos

    Why do you love steak frites?see the winning response in #steakfrites twitter competiton

    @the_rts wins #steakfrites love comp


    The voters have spoken: There is no love for steak frites so rare as the one seared in memory by @the_rts. And just why does the winner of the youngandfoodish why-do-you-love-steak-frites competition love steak frites?

    @the_rts: #steakfrites juices flowing, meat’s searing, frites frying, smell’s inspiring, melts like butter, heart’s a flutter for steak-frites supper

    For his heart-fluttering tweet, @the_rts has won the ultimate steak-frites supper. [Read more...]

    steak frites – mastering the cuts


    To enhance and celebrate our shared appreciation for an unsurpassed pairing of meat and potatoes, youngandfoodish launches steak frites – mastering the cuts, a series of 6 web videos featuring Racine chef Henry Harris, with meat by Darragh O’Shea of O’Shea’s of Knightsbridge.

    The daily release of the videos, shot by Brian Jones and co-produced by events partner Dino Joannides, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].

    The winner, along with his or her guest, will be invited to the premiere of the youngandfoodish steak frites tasting dinners at Racine on Monday, 22nd March. Henry Harris will prepare three cuts of O’Shea beef in the styles best suited to each: onglet aux échalottes, filet au poivre, côte de boeuf with béarnaise sauce. The meat will be matched to three bistro-style reds selected by Peter Lowe of Berkmann Wine Cellars.

    Of course there is no steak frites without potatoes. Not just any potatoes, but floury potatoes cut in the ideal shape for holding and dipping. As Harris explains in the first video, you never need to use a fork with frites.

    To receive all the steak frites videos, subscribe to the youngandfoodish youtube channel.