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.