Chef Theo shares tips and techniques for creating gourmet steakhouse dinners in these cooking classes. Using high-quality ingredients, you begin by preparing a homemade cocktail sauce and lemon aioli for a shrimp appetizer. Your entrée is a pan-seared strip steak with rosemary, garlic, butter and herbs served with creamed spinach and mashed potatoes loaded with sharp cheddar, green onions and cheddar béchamel sauce. Complete this meal with a light and refreshing lime zest sorbet with mango.
With homemade cocktail sauce and homemade lemon aioli
Pan-Seared Strip Steak
With rosemary, garlic, butter and savory herbs
Loaded Mashed Potatoes
With sharp cheddar, green onions and cheddar béchamel sauce
Lime Zest Sorbet
With mango and sugar