WITH CARROT SOUBISE AND PICKLED & ROASTED CARROTS

2 (6-8ox) steaks: I like tenderloin or ribeye

2 tablespoons soy sauce

2 tablespoons olive oil

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2 tablespoons olive oil

1 yellow onion, minced (optional)

1 cup cream or whole milk

2 cups cut carrots (about 2 large)

kosher salt, to taste

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1 bunch new carrots

2 tablespoons olive oil

2-3 tablespoons kosher salt

2 tablespoons sugar

1/4 cup vinegar (apple cider, sherry, champagne)

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apron, optional

paper towels

measuring cups + spoons

a bowl for collecting garbage

blender

medium saucepan

plate for resting steak

heavy-bottomed frying pan, such as cast iron

cutting board

sharp chef's knife

wooden spoon or heatproof spatula

sheetpan + parchment paper (optional)

tongs

plates for serving

beverage of choice for you, the chef!

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no need to prep in advance

simply have your ingredients and equipment handy and I will walk you through the steps as we cook together.