Valentine's Day Steak Dinner for Two Class Details

Chef Tyler    X   Chef Jason
Cook time: 90 Minutes
Servings: 2
Difficulty: Intermediate
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Before you start

  1. Just before the class begins, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.

What you'll learn

  • Learn how to cook a perfect steak au poivre
  • Master the technique of gastrique base for sauces
  • Make the crispiest hasselback potatoes that you've ever experienced!

Mise En Place

Chopping Board
Saute Pan
Wooden Spoon
Pastry Brush
Sauce Pot
Sheet Tray

Shopping List

American wagyu top sirloin steaks, 2x

Russet potatoes, 2x

Unsalted butter, 4 oz

Rosemary, 2 sprigs

Garlic, 6 cloves

Black peppercorns, 1 tbsp

Asparagus, 1 bunch

Shallot, 1x

Demi-glace, 1/4 cup

Sherry vinegar, 2 tbsp

Granulated sugar, 2 tbsp

Dijon mustard, 1 tsp

Balinese Truffle Salt, to taste


  1. Preheat the oven to 450F.
  2. Wash and dry the potatoes. Place the potatoes onto a cutting board and slice one side to give you a stable base.
  3. Using chopsticks or a wooden spoon on either side, cut thin slices into the potato without going all the way through it. This will create the layered effect in the hasselback potatoes.
  4. Cut the butter into cubes. Create your basting kit with half of the butter, half of the rosemary, and a few crushed cloves of garlic.
  5. Transfer the rest of the butter into a small pot and melt over medium heat. Add the remaining rosemary and a few garlic cloves en chemise to the pot to infuse the flavor.
  6. Brush the potatoes with the melted butter, season them with Balinese True Salt, and transfer them to the oven for 30 minutes.
  7. While the potatoes are cooking, it’s time to prep the rest of the ingredients.
  8. Snap off the woody ends of the asparagus and cut into 2 inch pieces. Transfer the asparagus to a mixing bowl, add a drizzle of oil, and season with Balinese True Salt.
  9. Lay the asparagus in a single layer on a sheet tray lined with parchment paper and reserve until ready to cook.
  10. Peel and finely mince 2 tablespoons of shallot. Crush the black peppercorns.
  11. Place the sherry vinegar, Dijon mustard, minced shallot, and sugar into a small pot and reduce to a gastrique over medium heat.
  12. Once the gastrique has formed, add the demi-glace to the pot and bring to a simmer. Once simmering, remove the pot from the heat and season the sauce with Balinese True Salt to taste. Cover the pot, and keep in a warm place.

How to cook

  1. After the potatoes have cooked for 30 minutes, remove them from the oven, brush them again with the melted butter, and place them back into the oven for 15-20 more minutes or until they are golden brown, delicious, and cooked through.
  2. Season the steaks on all sides with Balinese True Salt.
  3. Press the steaks in the peppercorns on one side only to create a peppercorn crust.
  4. Heat a large saute pan over medium high heat.
  5. Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down.
  6. While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 5 minutes for a solid medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
  7. Add the basting kit to the pan and baste the steak.
  8. Remove the steak from the pan and set aside on your cutting board, topped with garlic and rosemary, to rest.
  9. While the steak is resting, take a look at the hasselback potatoes. Once they are cooked and delicious, brush them one time with a little sauce and place them back into the oven to glaze.
  10. Add the asparagus to the oven and cook for 5 minutes until al dente.
  11. Now, it’s time to plate! Plate up those beautiful hasselback potatoes with a finishing touch of Balinese True Salt.
  12. Carve the steak in half and place it alongside the potatoes. Plate the asparagus decoratively on top of the steak. Top the dish with a drizzle of sauce and a finishing touch of Balinese True Salt. Dig in and enjoy!!!

From the chef

If food is your love language, make sure you come join Truffle Shuffle this Valentine's Day for a cozy evening in with your special someone over beating the crowd at a restaurant.

From mastering the art of the peppercorn-crusted steak to creating the crispiest of hasselback potatoes and a beautiful mustard jus, this class promises to elevate your culinary skills and your romantic evening.

Plus, as we finish up the cooking, you will be serenaded by a Broadway performer as you sit down and enjoy the delicious meal you just cooked together.

So grab your favorite bottle (or three) of red wine and join us for an unforgettable experience of flavors, techniques, and the joy of creating delicious memories together this Valentine's Day. 🌹

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