racine | YOUNG & FOODISH

epic steak frites dinner: sizing up the cuts

dansyoung — Sun, 04 Apr 2010 19:18:43 +0000

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 cuts – watch the videos

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

@the_rts wins #steakfrites love comp

dansyoung — Fri, 19 Mar 2010 10:06:22 +0000

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. He and a guest are invited by chef Henry Harris to the premiere of the youngandfoodish steak frites tasting dinners at Racine in London on the 22nd of March. Henry will prepare three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf, with the best aged, grass-fed beef the great London butcher O’Shea’s of Knightsbridge has to offer. The meat will be matched to three bistro-style reds selected by Peter Lowe of Berkmann Wine Cellars.

If you’re thinking of making nice to @the_rts, hoping he’ll bring you as his guest to the dinner, don’t bother. Mrs the_rts, tweeting as @RandomPR, campaigned tirelessly for her husband and made it clear she would be his dinner companion if he won. The only way to fully satisfy your carnivorous urges roused by the competition is to book for the next steak frites tasting dinner in Racine’s private dining room on the 25th of May.

Steak frites competition and web videos co-producer Dino Joannides (@gastro1) and I wish to thank everyone who approached the #steakfrites love fest with passion, hunger, curiosity or wit. Congratulations to the finalists @josordoni, @timhayward, @Sened and @TrishDeseine. Here is why they love steak frites:

@josordoni: #steakfrites How do I love thee?Let me count the ways. I love thy rump, thy ribs, I could not love thee better. Except with chips

@timhayward: We’re losing him. Gimme a 12oz ribeye, MR with char, stat. I’m gonna need ‘naise and fries – lots of fries. Don’t give up on me #steakfrites

@TrishDeseine: #steakfrites are like a secret lover. You don’t want them every day, but when you do, they must be perfect.

@Sened: For the two simplest reasons: A steak. And Frites. It’s all there in the title, man! #steakfrites

5 shortlisted for #steakfrites competition

dansyoung — Tue, 16 Mar 2010 09:04:38 +0000

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 on that date he or she may come to the next tasting of steak classics – onglet aux échalottes, filet au poivre, côte de boeuf – on the 12th of April.

vote now

Voting is open now until Thursday the 18^th at 11pm GMT to anyone with a twitter user name . Only 1 vote is allowed per user. You can vote in one of two ways:

From the list of finalists below, click the grey tab corresponding to the steak frites lover whose response you like best. Embellish the tweet as you like or leave as is and then send.
Send out a tweet with your vote, being sure to include the hash tag #steakfrites and your favourite finalist’s user name.

the 5 finalists

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

@TrishDeseine: #steakfrites are like a secret lover. You don’t want them every day, but when you do, they must be perfect.

@Sened: For the two simplest reasons: A steak. And Frites. It’s all there in the title, man! #steakfrites

@timhayward: We’re losing him. Gimme a 12oz ribeye, MR with char, stat. I’m gonna need ‘naise and fries – lots of fries. Don’t give up on me #steakfrites

@josordoni: #steakfrites How do I love thee?Let me count the ways. I love thy rump, thy ribs, I could not love thee better. Except with chips

#steakfrites video finale: côte de boeuf

dansyoung — Sat, 13 Mar 2010 09:05:36 +0000

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?

#steakfrites video 5: raw essentials

dansyoung — Fri, 12 Mar 2010 08:13:05 +0000

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 three cuts he presents to Racine chef Henry Harris for the #steakfrites tasting dinners is not the prized côte de boeuf nor the pristine filet but rather the underrated, working-class onglet. He’s proud to call that flavour-packed thick skirt the Steak O’Shea.

#steakfrites video 3: filet au poivre

dansyoung — Wed, 10 Mar 2010 08:15:45 +0000

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.

steak frites – mastering the cuts

dansyoung — Mon, 08 Mar 2010 09:59:44 +0000

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.