I discuss Bond's odd views about avocados in a earlier post. As for the brizzola, it has been suggested that the dish is something of an Ian Fleming invention. In fact, not only does the dish exist (possibly the name derived from bresaola, an Italian salted beef), it was a favourite of a former US president.
While James Bond dines at Sardi's, Ian Fleming had been to 21 (as well as Sardi's), and recommended the restaurant in his New York chapter of Thrilling Cities. Fleming often gave Bond the food that he himself had eaten. Whether he ate brizzola at Sardi's or 21 before putting it on Bond's plate is uncertain, but it is likely that his description is at least based on experience.
How might you cook brizzola today if recreating the dish at home? My suggestion is to take a steak cut from a prime rib of beef – complete with bone – and cook it over a charcoal barbecue or, the second-best option, on a griddle pan. Larger cuts or joints of prime-rib beef should be roasted before being finished off on the hob or barbecue for that essential brizzola taste.
For more information about Bond's dining, and recipes inspired by the food he eats (though not, alas, brizzola), I recommend Licence to Cook, a cookbook of Bondian recipes. Or, for a comprehensive guide to food in the Bond books and films, there is James Bond's Cuisine: 007's Every Last Meal, by Matt Sherman.