Online cooking show with Chef David Burke (does not include meal ingredients)

Shopping List for ingredients:

  7-oz filet mignon
  1 package of sliced mushrooms
  Pre-packaged Wild Mushroom Ravioli
  1 package baby carrots or 1 large carrot
  1 bunch of asparagus
  1 bunch watercress (arugula or parsley may be substituted)
  Steak Sauce, to taste
  Olive oil, 1/2 cup
  Pink Himalayan salt (regular salt may be substituted), to taste
  Coarse ground pepper, to taste
  4 oz grated Parmesan cheese

 

Please prep before experience:

1. Cut baby carrots in half, lengthwise. If using 1 large carrot cut into 4 pieces.
2. If using whole mushrooms, thinly slice mushrooms
3. Chop watercress for garnish

 

Directions

Filet Mignon and Mushrooms

1. With the heel of your hand, lightly pound the steak to make it a little flatter.
2. Heat a medium sized sauté pan and coat the bottom with olive oil.
3. Salt the steak and press the coarse ground pepper into it.
4. Sear the filet on each side on high heat for 2-3 minutes, and repeat for a total of 4-6 minutes, depending on your preference.
5. The last 2 minutes of cooking the steak, add the sliced mushrooms into the same pan, then add 1-2 tablespoons of olive oil. 
6. When the steak is done, turn off the heat; let mushrooms and steak rest in the warm pan.  

 

Wild Mushroom Ravioli, Carrots & Asparagus 

  Baby carrots
  Asparagus
  Wild Mushroom Ravioli
  Olive oil
  Pink Himalayan salt
  Coarse ground pepper 

 

Directions

1. Bring 2-quarts of water and 2 teaspoons of salt to boil.
2. Add carrots, asparagus, and ravioli into the pot.
3. Boil for approximately 4 minutes.
4. With a slotted spoon, remove all items out of the water and place into a bowl.
5. Add salt, pepper and olive oil to taste. 

 

PLATE DESIGN:

1. Create a raft with asparagus; line all tips up evenly, tips pointing to the southwest corner of the plate, or in restaurant terms 7pm*.
2. Add Filet Mignon on top of the asparagus in the center of the plate.
3. Arrange ravioli and carrots at 2pm, 6pm, 10pm, then add the mushrooms on top of the steak.
4. Drizzle the plate with steak sauce. Toss watercress randomly on the plate.

*Think of your plate as a clock with 12 noon being North. 

 

Vegetarian Meal Option - Wild Mushroom Ravioli | Asparagus | Mushrooms | Cherry Tomatoes

 

Shopping List for ingredients:

 Pre-packaged Wild Mushroom Ravioli
 Medium-size asparagus
 1 package baby carrots or 1 large carrot
 1 package of sliced mushrooms
 1 package of cherry tomatoes
 1 Lemon
 4-oz grated Parmesan Cheese
 Olive oil, 1/2 cup
Pink Himalayan salt (regular salt may be substituted), to taste
 Coarse ground pepper, to taste

 

Please prep before experience:

1. Cut baby carrots in half, lengthwise. If using 1 large carrot cut into 4 pieces.
2. If using whole mushrooms, thinly slice mushrooms
3. Cut cherry tomatoes in half.

 

Directions:

1. Bring 2 quarts of water and 2 teaspoons of salt to boil.
2. Add carrots, asparagus, and ravioli into the pot; boil for approximately 4 minutes.
3. With a slotted spoon, remove all items out of the water and place into a bowl.
4. Add cheese, salt and pepper to taste.
5. Add halved cherry tomatoes and thinly sliced mushrooms, then squeeze lemon to taste.

 

PLATE DESIGN

Option 1 - Salad Style
Toss in bowl like a salad, drizzle olive oil, add cheese and squeeze lemon to taste.

 

Option 2:  Composed Plate
Create a raft with asparagus; line all tips evenly, pointing to the southwest corner of the plate. Add ravioli, tomatoes, carrots, cheese and mushrooms on top of the asparagus. Drizzle olive oil and squeeze lemon to taste.