top of page

Steak au Poivre + Mac and Cheese

difficulty level: intermediate

  • 2 hours 15 minutes
  • From 130 US dollars

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: Steak au Poivre with Brandied Cream Sauce Classic Macaroni and Cheese Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing INGREDIENTS YOU'LL NEED: Serving Size: 4 Steak au Poivre with Brandied Cream Sauce Sauce: 4 tablespoons unsalted butter 1 medium shallot, minced 1 cup low-sodium beef broth ¾ cup low-sodium chicken broth ¼ cup heavy cream ¼ cup brandy 1 tablespoon brandy 1 teaspoon lemon juice or 1 teaspoon champagne vinegar Table salt Steaks: 4 strip steaks (8 to 10 ounces each), ¾ to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle Table salt 1 tablespoon black peppercorns, crushed Classic Macaroni and Cheese: 3 slices hearty white sandwich bread,torn into quarters 2 tablespoons unsalted butter, cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter 1 pound elbow macaroni Gluten-free substitute: gluten-free pasta, we recommend Banza Salt 6 tablespoons all-purpose flour Gluten-free substitute: Cup 4 Cup Gluten-Free All Purpose Flour 1 ½ teaspoons dry mustard ¼ teaspoon cayenne pepper 5 cups whole milk 8 ounces Monterey Jack cheese, shredded (2 cups) 8 ounces sharp cheddar cheese, shredded (2 cups) Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing: ⅓ cup port ½ teaspoon granulated sugar 4 ounces dried figs (6 large or 12 small), stems removed 2 tablespoons balsamic vinegar 2 medium shallots or ¼ small red onion, minced (about 3 tablespoons) ¼ teaspoon table salt ¼ teaspoon ground black pepper ¼ cup extra-virgin olive oil 2 large bunches arugula, washed, dried, and leaves torn into bite-sized pieces (about 3 cups, loosely packed)

Reschedule + Cancellation Policy

To reschedule a class, email at least 24 hours before your scheduled time. Reschedule requests within this timeframe result in class cancellation and provide credit for a new booking. Note, prices may vary. No refunds for canceled classes; no exceptions. Arriving over 30 minutes late cancels the class if remaining time is insufficient. No refunds or credits issued; no exceptions. By buying a class, you accept risks inherent in cooking, waiving claims against Home Ec, instructors, officers, and employees for injuries, damages, or expenses. Instructor changes may occur based on availability. Home Ec Certified instructors guaranteed. Cancel due to instructor change 24+ hours before for full refund.

bottom of page