I'm making the classical Steak Béarnaise, using a Filet Mignon! Use any Steak you like, but DO NOT skip out on trying this ...

A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. To make the béarnaise, put the shallot, peppercorns, wine and ...

Equipment and preparation: You will need a deep fat fryer for this recipe. Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) ...

Cancel anytime. Bill Norton, Norton's Cafe Yield: 4 servings. For the bearnaise sauce: 1 cup (2 sticks) butter> To prepare bearnaise sauce:> Melt butter in a skillet over medium heat. Remove from ...

For this version of lamb rack I’ve chosen to spice the meat with one of my favourite North African spice blends — ras el hanout (which means “head of the shop” or the best spices available).