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...
Henry Harris
@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...
5 shortlisted for #steakfrites competition
5 finalists have been chosen for the why do you love steak frites? competition. The winner and a guest will be invited by chef Henry Harris to the 22nd March premiere of the youngandfoodish steak frites tasting dinners at Racine in London. If the winner cannot attend...
#steakfrites video finale: côte de boeuf
Chef Henry Harris of London's Racine babies a côte de boeuf thick enough to stand up on its side in the pan. He bastes the double rib chop from O'Shea's of Knightsbridge with butter as the aged beef's marbling self-bastes its interior with fat. Why do you love...
#steakfrites video 5: raw essentials
In part 4 of Steak Frites - Mastering the Cuts, Darragh O'Shea, he of the great London butcher shop O'Shea's of Knightsbridge, pulls out his finest grass-fed, dry-aged beef and explains how to recognise top quality by colour and cut. His personal favourite amongst the...
#steakfrites video 4: beating béarnaise anxiety syndrome
In part 4 of Steak Frites - Mastering the Cuts, an empathetic Henry Harris of Racine feels the pain of any cook, home or professional, who's experienced béarnaise anxiety syndrome. He explains how to save a split béarnaise. Unfortunately, his advice will of no help to...
#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...
#steakfrites video 2: the shalls & shallots of onglet
In the second part of steak frites - mastering the cuts, Henry Harris reveals the shalls and shall nots of onglet aux échalottes. Onglet, a butcher's cut, may also be called skirt, hanger or, if it's the prized onglet from O'Shea's of Knightsbridge seen in this video,...
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...