Intermediate Cookery Course - Steak, Béarnaise sauce & Fondant potatoes
Larks L
Larks L
£42.00
per screen

Intermediate Cookery Course - Steak​,​ Béarnaise sauce & Fondant potatoes

Hosted by LarksEngland, UK

Wednesday 3rd March - 18:30


About this class

This is week 3 of our 6 week Intermediate cookery course. This week is all about steak. There is no need to join all 6 sessions​,​ each class is taught so that it can run as an individual class. Each class is a mixture of technique and dish creation​,​ so that participants experience the different methods and learn the skills by doing. Our cookery school teacher​,​ Renee is an experienced tutor both at in-person cookery schools and also online. In this class we will learn all about the different cuts of steak​,​ the jargon on category of cooking from 'blue' to 'well done'​,​ how to cook the perfect steak (there is an art to it) and we will also make a Béarnaise sauce & Fondant potatoes

What you will learn

Difference between farm shop steak and supermarket steak The hanging process​,​ what this means and why it's important Cuts of steak (Fillet​,​ Rump​,​ Sirloin​,​ Ribeye​,​ Onglet and Bavette) Category of Steak (from blue​,​ rare​,​ medium rare​,​ medium to well-done) How to cook a perfect steak How to make a Béarnaise sauce How to make Fondant potatoes

Ingredients needed   Loading document...

Servings : serves 2

Steak with Béarnaise sauce and Fondant potatoes For the steak 1 x grass-fed beef steak (take out of the fridge 1 hour before cooking ) butter​,​ thyme​,​ garlic (optional) salt and pepper veg oil Ingredients for the fondant potatoes 3 large whole russet​/​king Edward potatoes 2 tablespoons high-heat-resistant vegetable oil​,​ such as rapeseed oil salt and ground black pepper to taste 3 tablespoons butter 4 sprigs thyme​,​ plus more for garnish 300ml chicken stock (homemade) or as needed for the béarnaise sauce 40ml of white wine vinegar 10ml of lemon juice 20g of tarragon​,​ chopped 2 shallots​,​ finely sliced 3 egg yolks 200g of butter​,​ clarified salt pepper

Equipment needed

Large Frying Pan (ideally a heavy-duty pan o a heavy griddle plan or cast iron skillet) bowls suacepan(s) sharp knife​/​chopping board whisk thongs kitchen towel

Special instructions

If possible​,​ season the steak with salt up to 1 hour before the class starts.

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    Class Creator

    Larks L

    Hello, I'm Larks.

    Sharing food is one of life’s greatest pleasures. We want more people to experience the joy of creating and enjoying their own home cooked food. Our Dream is to create a…

    Sharing food is one of life’s greatest pleasures. We want more people to experience the joy of creating and enjoying their own home cooked food. Our Dream is to create a…

    £42.00
    per screen