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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, February 12, 2013

filet mignon and Lobster tail with Bearnaise sauce by Steven Dolby

Subscribe to me on YouTube BEARNAISE SAUCE
(Serves 6-7 people)
1/2 Medium shallot (sliced)
1 Tsp unsalted butter (for sweating)
2 Tarragon sprigs
1/2 Tsp black peppercorns
1/2 Cup apple cider vinegar
1/4 Cup white wine
2 Sticks of unsalted butter (melted)
4 Egg yolks
2 Tsp Tarragon (roughly chopped at the end)
Salt & ground black pepper (to taste)
Keep warm over a pan of warm water

6oz filet mignon (per person)
4oz Lobster tail (per person)
Side item of your choice


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