Recipe: Dijon Steak, Cheese & Baked Potato Soup

Dijon Steak, Cheese & Baked Potato Soup

Yield: 2 gallons

Ingredients

Top round of beef, 1/2 in. dice - 3 lbs
White pepper - 1/8 tsp.
Clarified butter, divided - 2 cups
Sliced onion, 1/8 in. - 1-1/2 lbs.
Minced garlic - 2 Tbsp.
Ground cumin - 1 Tbsp.
Flour - 6 oz
Canned, drained, chopped tomato - 3 cups
Beef stock - 6 quarts
Grey Poupon Dijon Mustard - 1 cup
Baked potato, 1/2 in. dice - 5-1/4 lbs.
Shredded hot pepper Monterey Jack cheese - 1-1/2 lbs.
Chopped cilantro - as needed

Method

1. Season the beef with white pepper and sear in 1/3 cup of smoking
hot clarified butter; remove and reserve.

2. In the same pot over medium heat, saute the onion, garlic and cumin
in 3 Tbsp. of clarified butter until the onion is soft. Add the flour,
incorporate, then add the tomato, and saute for 5 minutes. Add the
beef stock and reserved beef and bring to a boil; cover and simmer
for 1-1/2 hours, until the beef is fork tender.

3. Finish the soup with the Dijon mustard, baked potato and shredded
cheese. Mix well and simmer uncovered, for 10 minutes, stirring
occasionally. Keep hot in a water bath for service. Serve 8 oz. per
portion, garnished with chopped cilantro.

Food cost per 8-oz. serving: $.65