Step into L’OCA Labs and learn the techniques behind two tenderloin classics: Beef Wellington and Steak Tartare.
Our lead butcher, Jared Brown will begin by demonstrating how to expertly clean and break down a full AAA Alberta beef tenderloin, showing every cut — from how to remove the chain, chateaubriand, tournedo, to the tips and tail — while thoroughly explaining the best use for each portion.
Next, it’s your turn to roll up your sleeves and be guided through assembling a classic Beef Wellington. You’ll learn each step, from brushing the tenderloin with Dijon mustard to spreading a savoury mushroom duxelles over prosciutto and carefully encasing it all in crêpes and puff pastry.
While the Wellingtons bake to a golden-brown perfection, Jared will show you how to prepare a traditional French Steak Tartare, showing you how to combine finely chopped tenderloin with egg yolk, grainy mustard, cornichons, and seasonings to achieve a perfectly balanced flavour.
Once the Wellingtons are finished, we’ll slice into their crusts to reveal a juicy, medium-rare centre and savour the result of their own work, alongside roasted vegetables, and red wine jus.
The evening concludes with a Baked Yogurt topped with tart sour cherries, offering a bright, refreshing finish and a satisfying close to the night.