| Ingredient | ULF # | Portion |
|---|---|---|
| KC Garlic Butter Cap Steak | 531608 | 1 ea. |
| Kale | 136260 | .5 oz. |
| Rosemary | 133076 | 1 tsp. |
| Cremini Mushrooms | 128898 | 2 oz. |
| Portabella Mushrooms | 128836 | 2 oz. |
| Bourbon | 2 oz. | |
| Baron Spices Peppercorn Pepper | 280916 | 1 tsp. |
| Espirit de Paris Dijon | 274246 | .5 oz. |
| Prairie Farms Heavy Cream | 149733 | 6 oz. |
| Tulkoff Garlic | 430439 | 1 tsp. |
| Cortona Extra Virgin Olive Oil | 267668 | 1 oz. |
| Cortona Fettuccine | 390103 | 7 oz. |
| Tri-Colored Grape Tomatoes, cut in half | 121269 | 4 ea. |
Charbroil butter cap steak to desired temperature.
In sauté pan add oil and sauté mushrooms with rosemary, peppercorns, and garlic. Deglaze with bourbon and burn off alcohol. Add cream, Dijon and reduce.
Add cooked fettuccine and kale. Toss well and plate. Place sliced steak on top of pasta and garnish with grape tomatoes.
