One thing that I have a very hard time cooking or even buying for myself is beef. Even pork and chicken scares me a bit! I always seem to over cook it, under cook it, or have no clue what to do with it. But in all honesty I absolutely love beef and tend to only eat it when I’m out at a restaurant or when someone else makes it for me. It just scares me!
But all those worries would soon come to an end after one of my previous cooking classed where we learned everything about beef. And it was delicious! We made the following:
- Beef Bourgogne
- Flank Steak with Diablo Sauce
- Stuffed Zucchini and Tomatoes
- Roast Beef with Jus
- Steak Tartar
Now, I’ve had all these different types of meat, but I was interested to see how to cook them all. And I was very curious about the Steak Tartar.
But first Chef Patrice had me make the Rice Pilaf for the Stuffed Veggies. If you don’t know how to make Rice Pilaf here is an easy step by step.
1. Measure 1 part Rice to 1.5 part water For this recipe we used 2 C Uncle Bens Brown Rice.
2. Melt Butter in a large sauce pot and add in rice to brown for a few minutes
3. Add in Water and Salt and Bring to a Boil
4. Once the water is boiling turn the heat off and cover a piece of parchment paper with butter. Place the Parchement paper on top of the rice and place in a 350* oven for exactly 17 minutes.
After 17 minutes the water should be absorbed and you will have perfect rice pilaf. You can always add in some chopped onions in the beginning as well.
Another ingredient we prepped for the Stuffed Veggies was soaked bread. We took day old bread, added cream, and blended together. This would help all of the ingredients stick together in the tomatoes and zucchini’s.
While the bread soaked we prepped all the other ingredients for todays class.
We scooped the insides out of the tomatoes and zucchini for the stuffed vegetables.
We made the relish for the Steak Tartar and watched Chef Patrice demo how to make it.
And last but not least, measured out all the ingredients for the Beef Bourgogne.
After much listening, watching, and cooking we had the finished products, which were pretty darn incredible. I’m always so impressed how perfectly everything is seasoned, and cooked to perfection. Not that I expected anything less. 
Steak Tartar
Beef Bourgogne
We also learned how to make small pearl onions. These are a fabulous garnish for the Beef Bourgogne.
Flank Steak with Diablo Sauce
Stuffed Zucchini and Tomatoes with out Sauce
Stuffed Zucchini and Tomatoes with Sauce
Roast Beef with Jus
Luckily I was able to take some of the flank steak and roast beef home, and I’m about to sink my teeth into a sandwich of medium rare flank steak, whole wheat bread, blue cheese Laughing Cow Cheese, Spinach, and Mushrooms. I’m so hungry after writing this post I can hardly stand it!!
One thing that I have a very hard time cooking or even buying for myself is beef. Even pork and chicken scares me a bit! I always seem to over cook it, under cook it, or have no clue what to do with it. But in all honesty I absolutely love beef and tend to only eat it when I’m out at a restaurant or when someone else makes it for me. It just scares me!
But all those worries would soon come to an end after one of my previous cooking classed where we learned everything about beef. And it was delicious! We made the following:
Now, I’ve had all these different types of meat, but I was interested to see how to cook them all. And I was very curious about the Steak Tartar.
But first Chef Patrice had me make the Rice Pilaf for the Stuffed Veggies. If you don’t know how to make Rice Pilaf here is an easy step by step.
1. Measure 1 part Rice to 1.5 part water For this recipe we used 2 C Uncle Bens Brown Rice.
2. Melt Butter in a large sauce pot and add in rice to brown for a few minutes
3. Add in Water and Salt and Bring to a Boil
4. Once the water is boiling turn the heat off and cover a piece of parchment paper with butter. Place the Parchement paper on top of the rice and place in a 350* oven for exactly 17 minutes.
After 17 minutes the water should be absorbed and you will have perfect rice pilaf. You can always add in some chopped onions in the beginning as well.
Another ingredient we prepped for the Stuffed Veggies was soaked bread. We took day old bread, added cream, and blended together. This would help all of the ingredients stick together in the tomatoes and zucchini’s.
While the bread soaked we prepped all the other ingredients for todays class.
We scooped the insides out of the tomatoes and zucchini for the stuffed vegetables.
We made the relish for the Steak Tartar and watched Chef Patrice demo how to make it.
And last but not least, measured out all the ingredients for the Beef Bourgogne.
After much listening, watching, and cooking we had the finished products, which were pretty darn incredible. I’m always so impressed how perfectly everything is seasoned, and cooked to perfection. Not that I expected anything less.
Steak Tartar
Beef Bourgogne
We also learned how to make small pearl onions. These are a fabulous garnish for the Beef Bourgogne.
Flank Steak with Diablo Sauce
Stuffed Zucchini and Tomatoes with out Sauce
Stuffed Zucchini and Tomatoes with Sauce
Roast Beef with Jus
Luckily I was able to take some of the flank steak and roast beef home, and I’m about to sink my teeth into a sandwich of medium rare flank steak, whole wheat bread, blue cheese Laughing Cow Cheese, Spinach, and Mushrooms. I’m so hungry after writing this post I can hardly stand it!!