For one glorious Tuesday night, chef Henry Harris of the award-winning Racine Restaurant does not have to limit his options for steak frites to a single cut of beef prepared and served in one fashion. Likewise, diners seated in the private dining room of Harris' Knightsbridge restaurant need not settle for one version of the French brasserie classic and endure the anguish of having passed up other, equally irresistible preparations.

At the youngandfoodish steak frites tasting dinner, Harris will serve all three of his favourite steak partners for pommes frites: 

onglet aux échalottes

filet au poivre

côte de boeuf with béarnaise sauce

The chef's uncompromising ambitions for the 3-steak tasting extend well beyond variety. Harris aims to serve the best possible interpretations of all 3 dishes, as if making an argument that each is his personal favourite. He'll start with prized cuts of grass-fed beef from the great London butcher O'Shea's of Knightsbridge, including its prized double rib chop (côte de boeuf) and the specially selected thick skirt (onglet) Darragh O'Shea calls his "Steak O'Shea". Then he'll baby that meat, cooking each cut slowly and individually with all the skill of a French chef and all the expectation of an accomplished British carnivore.

The steaks will be matched – but not upstaged – to 3 bistro-style red wines specially chosen for the tasting by youngandfoodish and Peter Lowe of Berkmann Wine Cellars:

The dinner will conclude with an unapologetically indulgent dessert. After all, the 25th of May at Racine is no time or place for compromise!