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steak frites tasting dinner: sizing up the cuts

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Published on Apr 4, 2010

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

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