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!

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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.

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.