Filet mignon with a rich and creamy mushroom sauce and served with yukon gold mashed potatoes and smoky caramelized spring...
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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.
Buy two of the same cuts of premium steaks at least one-day before cooking. Take one out of its package 24 hours before cooking. Place it on a rack and into the refrigerator as shown in the lesson. Take the steak out of the refrigerator 1 to 2 hours before cooking to temper it. Season the steak as shown in Topic 3. For the other steak, remove it from the refrigerator and unwrap it just prior to cooking. Cook both steaks like you normally would (or watch the video below for some tips). Make sure to properly rest each steak. Notice how juicy each steak is. Which one cooked faster? Compare the flavor difference.
In partnership with:
Northwest Culinary Academy of Vancouver