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 wins #steakfrites love comp
@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. 19 March 2010 By 1 Comment
#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.
13 March 2010 By Leave a Comment
#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.
10 March 2010 By 1 Comment
#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 O’Shea”.
If the video has made you salivate, as its producers intended, then it’s the perfect time to enter our “why do you love steak frites?” competition. The winner and his or her guest will be invited to the 22 March debut of the youngandfoodish steak frites tasting dinners at Racine Restaurant.
9 March 2010 By 1 Comment
