Beef Tenderloin & Sauce Béarnaise

$500.00
$500.00
Format
Chef’s Atelier
Commitment
One class
Next scheduled start
Class size
Up to 8 guests

Study beef tenderloin from trimming and trussing through controlled roasting, resting and carving.

Georgetown, Washington, D.C.

Tuition is per guest. Review the class or event date and time below.

Schedule & enrollment

Review the program schedules below.

Please list any dietary restrictions or allergies, or enter “none.”

Review our cancellation and refund terms before enrolling. Questions about attendance or dietary needs? Contact Skillette.
Details & what to expect

February’s Theme: The Winter Roasting Table

Study beef tenderloin from trimming and trussing through controlled roasting, resting and carving. Prepare sauce Béarnaise by building a warm egg-yolk and butter emulsion with a tarragon, shallot and vinegar reduction. Examine how heat control affects stability and texture. The experience includes guided demonstration, questions, selected hands-on participation and a full seated dinner featuring the tenderloin and sauce, with wine pairings. This atelier is booked individually; accompanying dishes remain under instructor review.

Format: Chef’s Atelier. Maximum guests: 8.

Choose one scheduled date when booking. All times are Eastern.

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