Learn how to cook the perfect steak and serve it with delicious roasted mushrooms and peppercorn sauce.
You will start the class by making bone marrow butter to add to the steak before cooking with the Portobello mushrooms. You'll then move onto making the peppercorn sauce from scratch. You'll finish by cooking a ribeye steak exactly to your liking and get handy tips on resting and slicing.
What you'll learn:
- The basics of cooking steak
- How to make a classic steak sauce
- Tips on resting and slicing
Serves: 2 people
Duration: This class will last approximately 1.5 hours
What you’ll need:
Shopping list (serves 2)
Fruit & Veg:
Prepare ahead by washing fruit & vegetables, but no need to peel and chop
- 1 medium shallot (or half a small onion)
- 4 cloves garlic
- 2 Portobello mushrooms
- 4 sprigs flatleaf parsley
- 1-2 sprigs thyme
- Handful watercress
Optional:
- 450g Waitrose fresh chunky chips, to serve
Meat/Fish:
- 170g pack British bone marrow
- 2x 250g dry aged ribeye steaks (such as Aberdeen Angus ribeye from the meat counter)
- 500ml fresh beef stock (we recommend using the cooks' ingredients fresh or UHT stock, and would not recommend using stock cubes)
Dairy:
- 200g unsalted butter, at room temperature
- 15g unsalted butter (for basting steak)
- 100ml whipping cream
Store cupboard:
- Fine sea salt (for seasoning)
- Sunflower, vegetable or rapeseed oil (for cooking)
- 1 tbsp black or green peppercorns
- 2 tbsp brandy
- 2 tsp dijon mustard
For wine tasting:
- Rustenberg "John X Merriman" Stellenbosch
Equipment:
- Medium bowl (for bone marrow butter)
- Baking tray (for bone marrow, mushrooms and chips- if using)
- Table knife or small palette knife (for removing bone marrow)
- Spatula or spoon (for mixing bone marrow butter)
- Parchment or cling film (for storing bone marrow butter)
- Oven- preheated to 180˚C fan/200˚C conventional/gas mark 6 before class
- Medium saucepan (for peppercorn sauce)
- Chef's knife
- Chopping board
- Wooden spoon or spatula (for stirring sauce)
- Dessert spoons (for tasting sauce and basting steak)
- Medium frying pan (big enough to fit both of the steaks)
- Tongs, a spatula or fish slice (for flipping steaks)
- Foil
About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.
Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your Virtual Experience, we’ll send you full details on how to join.
Please note: T&C’s apply.
