“We slice them very thinly, then layer them, brushing each slice with some rendered bacon fat. Another healthy dish! We cook it slowly, then press and cube it, and color it in hot oil on pickup. On top we put some lyonnaise onions (more butter) and a few chives, mostly for color.”
“We take the nicest green leaves, blanch them, and stuff with braised beef-blade meat, similar to flat-iron steak, which has been cooked in red wine for two or three hours. Then we take the braising liquor and reduce that so it’s almost a glaze, and then fold that back in the meat. It ends up almost like oxtail; it’s so unctuous and meaty and rich.”
“We take a four-week dry-aged prime strip and trim it down to little cubes and cook it in foaming butter. Then my English roots got the better of me, and I put a horseradish purée underneath it. We like a little heat with our beef.”
“The onion is halved and then stewed down until it’s completely soft. Then we give them a golden color in a really hot pan. Then we stuff them with truffled cabbage, truffle juice, and even more butter. Butter tastes good, what can I say?”
“Just a classic red-wine sauce, made from the pan drippings, deglazed with port and red wine and stock. It’s thickened with natural gelatins from the veal knuckles we use in the stock.”