SHOPPING LIST: Cooking Skills: Beef and Steak 1, Chapter 3 (Pan Sauces and Butters)

Butter, garlic, parsley, thyme, shallots, black peppercorns, low-salt beef stock, double cream, Dijon and wholegrain mustard, tomato purée, balsamic or cider vinegar, mushrooms, lemons, baking parchment, a wooden spoon and a wide frying pan.

Garlic and herb butter (8 slices)
[ ] 100 g butter, softened
[ ] 1 garlic clove, crushed or very finely grated
[ ] 2 tbsp fresh parsley, finely chopped
[ ] 1 tsp lemon juice
[ ] 1 pinch flaked sea salt

Peppercorn cream sauce (2 portions)
[ ] 1 shallot, finely chopped
[ ] 1 tbsp black peppercorns, roughly crushed
[ ] 150 ml beef stock (low-salt)
[ ] 100 ml double cream
[ ] 1 tsp Dijon mustard
[ ] 15 g butter

Stock and mustard pan sauce (2 portions)
[ ] 1 shallot, finely chopped
[ ] 200 ml beef stock (low-salt)
[ ] 1 tsp tomato purée
[ ] 1 tsp wholegrain mustard
[ ] 1 tsp balsamic or cider vinegar
[ ] 15 g cold butter, diced

Mushroom sauce (4 portions)
[ ] 200 g mushrooms, sliced
[ ] 1 shallot, finely chopped
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 15 g butter
[ ] 1 tsp fresh thyme leaves
[ ] 150 ml beef stock (low-salt)
[ ] 75 ml double cream (optional)
[ ] 1 tsp lemon juice

For the experiments
[ ] Extra steak to fry for the pan
[ ] Extra stock and cream