UBS In Person Cooking Class: Steak with Charred Broccolini & Mustard Sauce

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Butter Basted Tenderloin Steaks

Serves 4

4 (6oz) center-cut beef tenderloin steaks

Kosher salt and freshly ground black pepper

about 2 - 3 tbsp butter, cubed and chilled

1 clove garlic, lightly smashed

1 sprig thyme or rosemary

1. Place a large cast iron skillet over high heat and add a thin layer of high heat cooking oil. Gently pat the steaks dry with paper towels and season well with salt and pepper. When oil is smoking, place steaks in pan (do not overcrowd pan; cook in batches if necessary) and let cook undisturbed, until deeply browned, about 4 minutes. Flip and cook until a few degrees under your desired doneness, about 2 more minutes for medium rare (or until a meat thermometer inserted into the center of the steaks reaches 125 degrees F).

2. Add butter, garlic, and herb sprig, tilting the pan towards you to pool the butter and aromatics to one side of the pan. Use a large spoon to continuously baste steak with the butter until butter stops foaming and begins to brown and smell nutty, about 1-2 minutes. Remove the steaks to a rack and let rest at least 5 minutes (check internal temperature with a thermometer to gauge doneness: for medium rare, the thermometer should reach 130 degrees F). Once rested, slice steaks against the grain and transfer to plates.

Broccolini with Lemon, Anchovy, and Garlic

Andy Baraghani, Serves 4

2 bunches broccolini, trimmed

Kosher salt

1/3 cup olive oil oil

1 large shallot thinly sliced

4 - 6 oil packed anchovies, drained

4 garlic cloves, thinly sliced

1 fresh red chili, thinly sliced

1/3 cup parsley, chopped

2 teaspoons grain mustard

Freshly ground black

Lemon wedges for squeezing

1. Preheat the oven to 425F. On a rimmed baking sheet toss the broccolini with olive oil and season with salt, evenly coating. Roast until lightly chard on stems and florets, tossing once, for about 15 to 20 minutes total.

2. In a small saucepan over medium heat, combine the olive oil, shallots, anchovies, and garlic. Cook, stirring occasionally, until the shallot and garlic begin to crisp up and the anchovies have disintegrated, 7 to 9 minutes. Turn off the heat and stir in the chili, parsley, and mustard, which may pop in sizzle. Season with salt and pepper.

3. Spoon the warm dressing over the broccolini and squeeze some lemon juice over the top, leaving more wedges for serving.