Steaks and other dishes

The program of the master class:

1. Steaks: T-bone, ribeye, New York, PepperSteak.
   Types of steaks, tenderloin steaks, how to choose and age, types of roasts
2. Wellington steak. Preparation of beef tenderloin covered with pate and duxelles mushroom paste, which is then wrapped in puff pastry and baked.
3. Veal rack with caramelized cherries
4. Beef stroganoff
   A meat dish made of finely chopped pieces of beef covered with hot sour cream sauce. Less common spellings are “beef stroganoff”, “beef a la Stroganoff”, “meat in Stroganoff style”.
5. Medallions with wine sauce
6. Veal tenderloin “Madera”
7. Steak sauces: cherry, wine, creamy cognac

What do you need to bring to the master class?

• a good attitude and a desire to learn, it is very important!
• a change of shoes;
• everything else you need to learn is provided!

Do I need to sign up for the master class in advance?

• Yes, as we gather a certain number of participants and close the enrollment;
• to confirm participation, an advance payment is made, the rest on the day of training.