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Steak Bearnaise On-Demand Class

Hosted by Chef Jason Mckinney

Let's Get Cooking!

Perfect for anyone looking to master the techniques of any great chef. Get ready for Chef Tyler to teach you how to expertly pan sear a steak and how to make sauce Bernaise, a derivative of one of the five “mother sauces” that are the backbone of French cuisine. Plus, a beautiful NY Strip steak, classic baked potato, and delicious tarragon truffle Bearnaise makes for one spectacular meal!

1. Choose your favorite cut, whether it’s T-Bone, bone-in Ribeye, or New York strip steak.

2. Quarter your potatoes sear them in the same pan you cooked your steak. This will add flavor and texture to your potatoes.

3. Add a couple dashes of hot sauce to your Bearnaise to add spice. When adding the melted clarified butter to the cooked eggs, start with a very small stream. Once the sauce gains more structure, you add the clarified butter in larger increments.

4. Make sure to season your steak liberally. Red meat can take quite a bit of salt.

5. As a rule of thumb, always rest your cooked meat for about half the time it took to cook. This allows the juices to settle and absorb back into the meat.

Daniel's Wine Recommendations

WINE PAIRING NOTES

This dish is rich and creamy—the ideal showcase for beautiful, aromatic truffles. For anything involving truffles I like to look at where they are hunted: France, Spain, Italy, Australia, and rare truffles can even be found in Napa Valley!

Speaking of Napa Valley, let’s talk Cab! What a beautiful pairing. Steak, truffles...Cabernet Sauvignon? Done. Cabernet Sauvignon that grows on the valley floor can tend to be a touch too fruit-forward, so I look towards Mountain AVAs or a Cab Sauvignon blended with Cabernet Franc for added depth and a secondary savory note. Or, consider Syrah from Napa, France, or Australia (where the varietal is referred to as Shiraz). The Syrah grape has a delicious natural meatiness and black pepper notes that will add a beautiful savory component to every bite.

Cheers!

Meet Your Chef!

Jason Mckinney

Co-Founder

Chef Jason McKinney got his start as Chef de Tournant at the Sea Island Resort in his home state of Georgia. He later moved to Napa to cook at the three Michelin-starred restaurant The French Laundry. While working as Chef de Partie and Poissonnier, Chef McKinney earned the famed restaurant’s prestigious Chef of the Year award. He co-founded Truffle Shuffle with the goal of arming people with the skills and knowledge to become master chefs in their kitchen.


HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

How do I get started?
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1. Print shopping list and procure the ingredients from your local grocery store

2. Download, print and review the provided step-by-step recipe

3. Prepare your mise en place as indicated on the recipe

4. Review Notes From The Chef

5. Begin the video class and be ready to enjoy a delicious meal

What if I have a culinary question for a Video On Demand Class?
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If you have any questions about your VOD class, you can always email info@truffleshufflesf.com.

Where can I find Truffle Shuffle products in store?
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You can search to find our Truffle Shuffle products HERE.

Reach out to us and we’ll make sure to answer any questions you have.

JOIN US FOR A LIVE COOKING EXPERIENCE

Friday, August 6
COMPLIMENTARY!

AS SEEN ON SHARK TANK | Tortellini en Brodo

$0.00
2 Servings
As tortellini that won over The Sharks, this delicious dish is very near and dear to our hearts!!! Join us for this complimentary experience to learn how to make this Shark-approved handmade ricotta tortellini from scratch with an aromatic wild mushroom broth, all finished with our Truffle Carpaccio and Balinese Truffle Salt.

AS SEEN ON SHARK TANK | Tortellini en Brodo

Sunday, August 8
COMPLIMENTARY!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

$0.00
2 Servings
We knew the secret to winning over The Sharks was to tap into their sweet side, so we decided there was no better way than with these light, warm crepes, stewed summer strawberries, freshly whipped cream, and plenty of our Brown Butter Truffle Honey! Join us in this exciting, complimentary class to learn to cook this delicious, Shark-approved brunch!!!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

August
14

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

$100.00 $20.00
2 Servings
We knew the secret to winning over The Sharks was to tap into their sweet side, so we decided there was no better way than with these light, warm crepes, stewed summer strawberries, freshly whipped cream, and plenty of our Brown Butter Truffle Honey! Join us in this exciting, limited-time class to learn to cook this delicious, Shark-approved brunch!!!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

August
19

AS SEEN ON SHARK TANK | Tortellini en Brodo

$125.00 $20.00
2 Servings
Before we left for Vegas, we gathered the whole team at Truffle Shuffle to decide which dish would truly make The Shark’s jaws drop, knock their shark socks off, and really seal the deal. This delicate, handmade ricotta tortellini in a rich, steaming wild mushroom and herb broth was an easy answer! We can’t wait to bring it back for this very special culinary experience!!!

AS SEEN ON SHARK TANK | Tortellini en Brodo