• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Roast Fil­let of Beef With Herbs and Spices

  (serves 4 hun­gry peo­ple easily)

  1 kilo beef fil­let, rolled and tied
  1 tbsp each: Aleppo pep­per (it’s very mild but flavour­ful)
  1 tbsp dried oregano
  1 tbsp lemon pep­per
  1 tbsp sea salt (Mal­don is and always will be the best)
  lots of freshly ground black pep­per
  2 tbsps veg­etable oil (not olive, it smokes too easily)

  Rinse your fil­let to make sure it can pick up the herb mix­ture, which you’ve mixed together and placed on a cookie sheet. Roll the fil­let all over, help­ing the bits adhere if they don’t go on their own, mak­ing sure the coat­ing is even. Heat the oil in a large skil­let until nearly smok­ing and sear the fil­let all over, hold­ing it with tongs (don’t pierce it with a fork!) and turn­ing it over till the whole thing is nicely browned. Then place in a bak­ing dish and roast at around 350–375 degrees for about 35 min­utes for rare, 45 for medium. Don’t even think about cook­ing it any longer than that.

  read the rest of this recipe

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