Opened in 2009, BLT Steak at the Betsy Hotel on South Beach is a recent venture by popular chef Laurent Tourondel. Based on Tourondel’s French flair, the restaurant aims to serve delicious and traditional steakhouse cuisine but with a French twist that creates a more refined experience, and it certainly didn’t disappoint.
BLT Steak is designed with its theme in mind and the room features wooden and dark furniture with a base of whites and fresh greens, perfect for a classic steakhouse with a delicate French influence. We were seated quickly by our waiter and presented with a wonderful menu filled with delicious offerings of food and cocktails.
We began with two cocktails from the BLT bar. The first was Ocean Drive, a Bacardi rum based cocktail with Veev acai liqueur, guava nectar and fresh lime juice. This was a particularly refreshing and fruity cocktail and the rum really suited the almost tropical views out into Miami. We also tried the Lincoln Road cocktail, with Finlandia wild berry vodka, crème de mure, passion fruit and blackberry. This cocktail was also very sweet and fruity with just the right measure of vodka.
“The steak was beautifully tender and thoroughly enjoyable.”
Following our enjoyable cocktails we chose to try the roasted beet start, which was served with endive, apple and gorgonzola. The mixed heritage of the restaurant was very clear in this first dish, bringing together some classic American steakhouse ingredients with some delicious French-inspired combinations, particularly with the apple and gorgonzola.
For my main course I chose a 12oz Angus filet, which was beautifully cooked and clearly aged naturally leading to strong and wonderful flavours. This was cooked rare and the chef cooked the beef perfectly. I also chose a Roquefort sauce to accompany this dish, and the cheese based dressing really highlighted the flavours of the beef.
My guest chose to sample the 16oz Angus New York strip, cooked medium rare to order. The steak was beautifully tender and thoroughly enjoyable, particularly when served with the steakhouse’ in-house peppercorn sauce, which was very impressive and extremely complementary to the rich and impressive flavours of the steak.
We also enjoyed a number of sides throughout our main course including creamed spinach, grilled asparagus and French fries. Each side was delicious and worked well we our steaks. We particularly enjoyed the fries that were made in-house and tasted delicious alongside the steak.
The Bill: £86 per head
