At the debut youngandfoodish Steak Frites Tasting Dinner at Racine Restaurant in London, chef Henry Harris prepared three steak classics: onglet aux échalottes, filet au poivre, côte de boeuf with béarnaise sauce. The cuts of grass-fed. dry-aged beef were selected by Darragh O'Shea Darragh O'Shea of the great London butcher O'Shea's of Knightsbridge. Each steak was matched to a red wine selected by Peter Lowe of Berkmann Wine Cellars as follows: 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
Tags: Racine, youngandfoodish, steak frites, steakfrites, onglet, côte de boeuf, filet au poivre, O'Shea's of Knightsbridge, Darragh O'Shea, tasting dinner
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