{"product_id":"chefs-atelier-the-art-of-the-roast-four-centerpieces-1-4-beef-tenderloin-the-butchers-cut-trussing-sauce-bordelaise","title":"Beef Tenderloin \u0026 Sauce Béarnaise","description":"\u003cp\u003eFebruary’s Theme: The Winter Roasting Table\u003c\/p\u003e\u003cp\u003eStudy 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Chef’s Atelier. \u003cstrong\u003eMaximum guests:\u003c\/strong\u003e 8.\u003c\/p\u003e\u003cp\u003eChoose one scheduled date when booking. All times are Eastern.\u003c\/p\u003e","brand":"Skillette Cooking","offers":[{"title":"Wed 3 February (6:30PM - 9:00PM) \/ Per person","offer_id":67716220616916,"sku":null,"price":500.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/skillettecooking.com\/products\/chefs-atelier-the-art-of-the-roast-four-centerpieces-1-4-beef-tenderloin-the-butchers-cut-trussing-sauce-bordelaise","provider":"Skillette Cooking","version":"1.0","type":"link"}