This beef tenderloin is served with a rich and elegant peppercorn sauce.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Research how beef is graded in your country.
Go to your local grocery store and then to your local butcher. Simply try and identify the premium steaks that were covered in this lesson. Note the color, marbling and price and compare the differences between the grocery store and the butcher.
To learn more about the beef that your local butcher sells, ask him/her the following:
How long has the beef been aged?
How was it aged (wet or dry)?
Ask them their opinion of the two different aging processes.
Where does the beef come from?
In partnership with:
Northwest Culinary Academy of Vancouver