Hands on: Searing Mastery

There’s nothing as satisfying as a perfectly seared steak or other meat, with a deep brown crunchy crust and a yielding, succulent interior, bathed in a luxurious sauce. While home cooks rarely attempt seared dishes at home, searing doesn’t have to be a technique reserved for professional chefs. In fact, creating a seared dish is so quick and easy, it’s the perfect way to cook for busy weeknights. Chef Michele will teach you the tips and techniques you need to know to master the searing of meats and vegetables.

Pan-Seared Scallops with Balsamic Hazelnut Butter

on a bed of baby spinach

Seared Tuna au Poivre

over wild rice with an asparagus confit

Seared Beef Tenderloin

with sweet onions

and buttery mashed potatoes

Crème Brulèe with Raspberries

(served but not made in class)