Steakhouse Dinner @ 6:15pm Wednesday, May 6th
Let’s bring the steak house to you. We’re going full show, no holding back, Barclay prime, fancy, over the top….bring out the knives baby. The menu:
Strip Steak
Garlicky Spinach
Roasted Mushrooms
Wedge Salad
Let’s bring the steak house to you. We’re going full show, no holding back, Barclay prime, fancy, over the top….bring out the knives baby. The menu:
Strip Steak
Garlicky Spinach
Roasted Mushrooms
Wedge Salad
Let’s bring the steak house to you. We’re going full show, no holding back, Barclay prime, fancy, over the top….bring out the knives baby. The menu:
Strip Steak
Garlicky Spinach
Roasted Mushrooms
Wedge Salad
Ingredients (for 2 people)
For the steak…
1 strip steak (obviously this will vary in size, 1 large strip is PLENTY for 2 people) take out of the fridge 1 hour before class!!!
salt
pepper
2 tbs neutral oil (canola or vegetable)
3 Tbs butter
For the spinach…
1 lb baby spinach leaves (or whatever spinach you have)
2 cloves garlic, minced
1 Tbs olive oil
1 Tbs butter
For the mushrooms….
2 cups button mushrooms
1 shallot, minced
2 sprigs thyme
2 Tbs neutral oil
For the Wedge Salad…
1 tomato, cut into bite size chunks
1 head of ice berg lettuce, cut in quarters
6 strips of thick cut bacon, cut into chunks and cooked until crispy…please do this before! you want them cooled.
1/4 cup blue cheese
1/4 cup mayonnaise
1/4 cup buttermilk (or half and half)
juice of 1/2 lemon
PRE CLASS LEG WORK: Have your oven heated to 450 degrees. Make sure your bacon is cooked (into cooked lardons, read specifications in recipe).
FANCY ADD ONS FOR YOUR STEAK:
lump crab meat
caramelized onions
a fat piece of Stilton
seared foie gras (yes this is real)
equipment:
cast iron pan or stainless steel skillet
large saute pan
small mixing bowl
sheet tray
optional: thermometer