UBS In Person Cooking Class: Bistro Steak, Red Wine Sauce, Charred Broccoli

*Class is In Person* Join our class today for a French bistro classic! Learn to sear steak and make a wine pan sauce, & charred broccolini! NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. This event is optional and not firm-mandated. Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups 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. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Seared Steak and Red Wine Sauce Serves 4; Brian Gwinner 4 (8-ounce) ribeye steaks Kosher salt & fresh cracked pepper Olive oil 1 tablespoon unsalted butter 2 tablespoons chopped thyme 1 tablespoon minced garlic 2 tablespoons minced shallot ¼ cup cognac ½ cup dry red wine ½ cup homemade chicken stock or store-bought low-sodium chicken broth 1 cup reduced beef stock 1 bay leaf 1 tablespoon unsalted butter 2 tablespoons chopped chives • Preheat a large, heavy bottom skillet on the stove over high heat. Add a thin layer of olive oil. Using a paper towel, pat the excess moisture off the steaks. Season both sides with kosher salt and fresh cracked pepper. When the oil is shimmering and slightly smoking, add the steaks to the pan, season side down. • Cook until the steaks are well browned and a crust is formed, about 3-4 minutes. Flip and cook until the second side is well browned, 2-3 minutes. Turn the pan off and remove the steaks and let rest for 10 minutes. • Pour off all but 1 tablespoon of fat from the skillet. Lower heat to mediumn and add butter, thyme, garlic, and shallots; stir frequently. • When the vegetables are aromatic, add cognac and reduce. When the cognac is nearly gone, add red wine, chicken stock, beef stock, and bay leaf. Bring to a full simmer and reduce by half, about 3 minutes. Turn the skillet off and taste the sauce; if any flavor is too prominent, i.e. red wine, cognac, garlic, stir in the butter. Spoon sauce over steak and garnish with chopped chives. Charred Broccolini Serves 4; Brian Gwinner 2 bunches broccolini, trimmed 1-2 tbsp olive oil Kosher salt, freshly ground black pepper, and red pepper flakes Lemon wedges or balsamic for serving 1. Preheat the oven to 425F and prepare a rimmed baking sheet with parchment paper. 2. In a large bowl, toss the broccolini with olive oil and season with salt, pepper, and red pepper, evenly coating. 3. Transfer to oven and roast until lightly charred on stems and florets, tossing once, for about 15 - 20 minutes total. Serve with lemon wedges or a drizzle of balsamic.