Steak Plus | Mar 31st | £60

Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan

For those of you who want to learn more about handling the more expensive cuts and stepping up your sauce making. Learn how to gope 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 class is a busy hands-on session. All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!

The small group size (maximum 7) enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment.

The evening will finish with supper (including wine).

This session is not suitable for vegetarians, vegans and people who don't eat red meat. 

Any Dietary Requirements etc?
Contact Telephone Number

Please check your Junk/Spam folder for our letter of confirmation if you haven't received anything within 48 hours or send an email to school@vaughanskitchen.co.uk and we will send a direct reply.