Name of Item: Assorted Bread with Whipped Butter s1

Name of Item: Charbroiled Beef Tenderloin and Sautéed Chicken Breast Combo with Irish Whiskey and Green Peppercorn Sauce

Yield: 10 Portion Size: 4 oz. steak, 3 oz. chicken, and 2 oz. sauce

Actual Forecasted Yield: Ingredients Weight Measure Weight Measure

Beef Tenderloin steak, 4 oz. 10 Chicken breast, b and s, 3 oz. 10 Butter substitute 6 oz. SAUCE Butter 3 oz. Oregano, dry ½ tsp. Thyme, dry ½ tsp. Garlic, minced 1 Tbsp. Flour, A.P. 3 oz. Irish whiskey ¼ cup Cabernet Sauvignon wine ¼ cup Dijon mustard 1 Tbsp. Beef stock 1 quart Browning agent 1 Tbsp. Green peppercorns 1 Tbsp.

General Instructions: For safety, sanitation and optimum quality, beef and chicken should be defrosted in refrigerator and held at 35-40˚F until preparation. Pre-Preparation 1. To make sauce, heat butter in sauce-pan. Add thyme, oregano, and garlic and sauté for 2 seconds. Add flour and make brown roux. Add wine, Irish whiskey, mustard, stock, browning agent and bring to boil. Simmer for 30 minutes—strain. Season if necessary. Add peppercorns and hold for service. To Order/Portion 1. Broil beef on both sides until desired degree of doneness. OIL BROILER BEFORE PLACING STEAK. Sauté chicken breast on flattop (griddle)— for 5 minutes per side. 2. Ladle 2 oz sauce on 11” plate. 3. Place steak and chicken on sauce. 4. Garnish as needed.