burning off alcohol | YOUNG & FOODISH https://youngandfoodish.com Wed, 10 Mar 2010 08:15:45 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://youngandfoodish.com/wp-content/uploads/2020/06/android-chrome-192x192-1-100x100.png burning off alcohol | YOUNG & FOODISH https://youngandfoodish.com 32 32 #steakfrites video 3: filet au poivre https://youngandfoodish.com/steakfrites-vid-3-filet-au-poivre/ https://youngandfoodish.com/steakfrites-vid-3-filet-au-poivre/#respond Wed, 10 Mar 2010 08:15:45 +0000 http://youngandfoodish.com/?p=4234
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.

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