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:
Cut baby carrots in half, lengthwise. If using 1 large carrot cut into 4 pieces.
If using whole mushrooms, thinly slice mushrooms
Chop watercress for garnish
Directions
Filet Mignon and Mushrooms
With the heel of your hand, lightly pound the steak to make it a little flatter.
Heat a medium sized sauté pan and coat the bottom with olive oil.
Salt the steak and press the coarse ground pepper into it.
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.
The last 2 minutes of cooking the steak, add the sliced mushrooms into the same pan, then add 1-2 tablespoons of olive oil.
When the steak is done, turn off the heat; let mushrooms and steak rest in the warm pan.
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:
Cut baby carrots in half, lengthwise. If using 1 large carrot cut into 4 pieces.
If using whole mushrooms, thinly slice mushrooms
Cut cherry tomatoes in half.
Directions:
Bring 2 quarts of water and 2 teaspoons of salt to boil.
Add carrots, asparagus, and ravioli into the pot; boil for approximately 4 minutes.
With a slotted spoon, remove all items out of the water and place into a bowl.
Add cheese, salt and pepper to taste.
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.
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