Cooking Classes
BEEF TENDERLOIN ENTRÉES

Thursday , November  16, 2017   6:00-9:00pm (Note: 3 hr class)

Beef tenderloin makes a special entrée during the holidays. Perhaps because of its high cost, beef tenderloin can be intimidating to prepare, and cooking the meat perfectly and timing it for dinner can add to the stress. Marcia will alleviate these fears when you learn “The 5 Common Mistakes to avoid with tenderloin”. She will demo trimming, cooking, resting and serving the perfect beef tenderloin entrée. We will make THREE entrees using different Techniques: whole slow-roasted TENDERLOIN WITH THYME WITH RED WINE SAUCE; sauté BEEF TENDERLOIN MEDALLIONS WITH SAUCE ROBERT ("ro-BAIR") a rich finished sauce made with onions, Dijon mustard and white wine; and a stunning presentation of beef wrapped in golden phyllo dough with BEEF CROUSTADES WITH BOURSIN AND MUSHROOMS. We will make sides with all entrees: Make-Ahead Potatoes Mousseline; ‘almost-hands-free’ Risotto. Techniques: Sauce making, learn the importance of resting meat, carry-over cooking, tying tenderloin and much more in this information & technique-packed class. Due to the high price of beef tenderloin class fee higher. You are welcome to bring wine

Recipes for the Holidays

Instructor: Marcia DePalma Cooking Instructor

$ 75.00 per person