Ingredient | ULF # | Portion |
---|---|---|
N/D Rancher’s Legacy Fresh Porterhouse Steak | 508708 | 1 each |
N/D Bix Produce Diced Yams | 140020 | 5 oz. |
N/D Bix Produce Halved Brussels Sprouts | 141090 | 3 oz. |
Minor’s Roasted Garlic Concentrate | 295048 | 1/2 tsp. |
AdvancePierre Veal Demi Glace | 567502 | 3 oz. |
Diamond Crystal Kosher Salt | 308710 | 1 tsp. |
Highland Market Restaurant Grind Black Pepper | 299322 | 1/2 tsp. |
Harvest Sensations Fresh Thyme | 133118 | 1 tsp. |
Corto Olive Oil/Canola Blend | 267792 | 2 Tbsp. |
Season steak with salt and pepper and grill to desired temperature. Toss yams and Brussels sprouts with fresh thyme, olive oil, salt, and pepper. Roast in 400°F oven until golden. Heat demi glace and add roasted garlic concentrate. Combine until incorporated. Plate attractively and serve.