steak frites

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...

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#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...

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#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...

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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...

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Bistro steak with Béarnaise sauce

Parisian bistro chefs invariably prefer the sizzling sear of a frypan to that of a charcoal or wood-fired grill for their steaks. They're after the reddish sheen mastered by chef Thierry Laurent at the marvelous Le Bistrot Paul Bert. To ensure your steaks have that...

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