AboutFor those of you who want to learn more about handling the more expensive cuts and stepping up your sauce making. Learn how to cope with chataeubriand and fillet steak, without making costly mistakes. Also master emulsified butter sauces such as Bearnaise, plus some interesting accompaniments. Peter Vaughan is a highly qualified and experienced chef with a teaching style that is informative, infectious and fun. This evening can be a follow-on from Steak Night but is also complete in itself.
On the menu this evening:
A-Z of the fillet. Understand this cut and you will be able to make the best of pork, chicken, as well as beef fillet)
Learn the skill involved in making an emulsified butter sauce that will make you an expert at Hollandaise, Bearnaise and all the derivatives
Thai beef salad - a delicious way to make best use of fillet steak.
The evening will finish with supper (including wine) and you will have some goodies to take home.
£60 for hands-on cookery class, finishing with some of what you've made with a glass of wine or non-alcoholic alternative, with plenty to take home and share.
|Season (21 Apr 2021)|