Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Gather all utensils and ingredients. 2. Trim the beef and portion the Steaks to equal size 3. Eventually tied with butcher string 4. Seasoning with rock salt, no pepper yet (it may burn) 5. Heat a pan with oil 6. Sear both sides of the beef entrecote for 1-2mn 7. Remove the oil and add the butter 8. Add crushed garlic and thyme (eventually rosemary, too) 9. Finish the Entrecote to the requested doneness while always arousing with flavoured butter. 10. Seasoning to taste

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