Beef Masterclass Booklet

Pavilion Deli & Cookery School – Henley-on-Thames

Overview

Format: 4-course progression showcasing beef from raw to slow-cooked. Final dish cooked collectively and shared.

Key Learning: Cut selection, grain, fat management, seasoning layers, heat control, collagen breakdown, sauce emulsification.

Evening Schedule

·       18:00 – Welcome & Introduction

·       18:10 – Beef overview: cuts, grain, fat

·       18:20 – Dish 1: Onglet Tartare (demo + tasting)

·       18:40 – Dish 2: Bone Marrow on Toast (demo + tasting)

·       19:00 – Dish 3: Flat Iron Steak (demo + tasting)

·       19:30 – Dish 4: Beef Cheek (prep + pressure cook)

·       20:30 – Pappardelle finish, plating & dine together

·       21:00 – Q&A

Dish 1: Onglet Beef Tartare

Serves 4

Ingredients

·       200g onglet, hand-diced (5 mm)

·       1 small shallot, very finely diced

·       1 tbsp capers, chopped

·       1 tbsp cornichons, chopped

·       1–2 tsp Dijon mustard

·       1–2 tsp Worcestershire sauce

·       1–2 tbsp Marie Rose-style spiced Bloody Mary ketchup

·       Juice of 1/2 lemon

·       Olive oil, salt, black pepper

·       4 quail eggs

·       Puffed potatoes, micro herbs

Method

Trim sinew from onglet; dice by hand to ~5 mm.

Combine shallot, capers, cornichons, mustard, Worcestershire and ketchup.

Season beef just before serving with salt, pepper, lemon and olive oil.

Fold dressing through lightly; taste and adjust.

Fry quail eggs sunny-side.

Plate and garnish.

Chef Tips

·       Season at the last minute

·       Knife-cut gives better texture

·       Balance salt, acid, umami

Plating

Neat quenelle or ring mould; egg on top; light garnish

Wine Pairing

Light Pinot Noir or chilled Beaujolais

Dish 2: Bone Marrow on Toast

Serves 4

Ingredients

·       4 marrow bones (split)

·       4 slices sourdough

·       1 bunch parsley

·       1 shallot

·       Red wine vinegar

·       Olive oil, sea salt

Method

Soak bones if desired.

Roast at 200°C for 15–20 mins.

Pickle shallots.

Toast sourdough.

Serve with parsley salad.

Chef Tips

·       Do not overcook marrow

·       Balance richness with acidity

·       Season well

Plating

Rustic plating, generous parsley and shallots

Wine Pairing

White Burgundy / oaked Chardonnay

Dish 3: Flat Iron Steak

Serves 4

Ingredients

·       500g flat iron steak

·       Garlic

·       Thyme & rosemary

·       Butter

·       Spring onions

·       Romesco sauce

·       Pickled shallots

Method

Dry and salt steak.

Sear on high heat.

Baste with butter and aromatics.

Cook medium rare.

Rest and slice.

Chef Tips

·       Dry surface = better crust

·       Resting is essential

·       Slice against grain

Plating

Sliced fan, romesco base, garnish on top

Wine Pairing

Syrah / Northern Rhône

Dish 4: Beef Cheek Pappardelle

Serves 4

Ingredients

·       800g beef cheek

·       Mirepoix

·       Red wine

·       Beef stock

·       Pappardelle

·       Wild garlic

·       Chestnut mushrooms

·       Salsa verde

Method

Trim and season cheek.

Pressure cook ~45 mins.

Reduce cooking liquor.

Cook pasta.

Toss together with butter and pasta water.

Finish with herbs and mushrooms.

Chef Tips

·       Collagen gives richness

·       Keep sauce glossy not heavy

·       Balance with freshness

Plating

Loose glossy pasta, fresh green finish

Wine Pairing

Sangiovese / Barolo