Florentine Filet Mignon

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR CLASS MENU: Blueberry Florentine Filet Mignon Tuscan Kale Salad INGREDIENTS YOU'LL NEED: 6-8 ounce filet mignon per person 3 cups beef broth ¾ cup port wine 1 cup balsamic vinegar 1-2 tablespoons worcestershire 4 ½ cups blueberries 1 teaspoon brown sugar 2 cloves garlic, minced 2 teaspoon chili flakes ½ teaspoon cinnamon 1 sprig fresh rosemary 2-3 tablespoons olive oil 3 ½ ounces tuscan kale, stemmed and cut into 2-inch pieces 2 tablespoons vegetable oil 4 teaspoons sesame seeds, toasted ½ teaspoon kosher salt ¼ teaspoon sugar ¼ teaspoon cayenne pepper ⅙ cup freshly squeezed lemon juice (from 1-2 lemons) Kosher salt ¾ cups extra-virgin olive oil 2 cloves garlic, crushed with the flat side of a knife, peeled and left whole 5 to 6 ounces washed and dried tuscan kale leaves, thick stems removed EQUIPMENT YOU'LL NEED: cast iron pan or sauté pan large saucepan mixing bowls tongs cutting board aluminum foil whisk knife measuring spoons