Welcome to your on-demand cooking experience! In this class, Chef Jason will walk you through each step to create a culinary classic, Truffle Shuffle-style.
This recipe beautifully showcases so many techniques, from broiling shellfish in butter to pan-searing a high-quality steak to making (and flambéing!!) a classic Sauce Diane. You’re sure to make something truly delicious and learn a ton of culinary skills along the way! Please follow the tabs to the left to find the recipe, culinary tips from Chef Rogelio, wine pairing suggestions, and your on-demand video.
If it’s your first foray into flambé, be extra careful and start with only 2 tablespoons of alcohol at a maximum.
Don’t wait too long to flambé or the alcohol will have already cooked out. As soon as it starts to boil, light it on fire!!!
Two words to live by when flambéing: hair ties.
Always allow your meat to temper before cooking, especially with a thicker cut like the tenderloins we’re using in this class. And, always pat very dry for a nice crust!
Avoid the temptation to carve into your steak right away. Allowing the meat to rest makes it juicier.
Here are some Frequently Asked Questions that may help.