| Ingredient | ULF # | Portion |
|---|---|---|
| Rancher’s Legacy Fresh Porterhouse Steak | 518897 | 1 each |
| Bix Produce Diced Yams | 140020 | 5 oz. |
| 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. |
| ULF Restaurant Grind Black Pepper | 299321 | 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.
