Yield:

10

Portion Size:

8 oz + 2 oz sauce 

Ingredients

Actual

Forecasted Yield:             

Weight

Measure

Weight

Measure

Beef sirloin steak, 8 oz

10 ea.

SAUCE:

Butter

3 oz

Oregano, dry

1 tsp.

Garlic, chopped

1 Tbsp.

Flour, A.P.

3 oz

Red wine, Merlot

½ cup

Beef Stock

1 quart

Browning Agent

1 Tbsp.

Thyme, leaves from fresh sprigs

5 sprigs

Pre-Preparation

1.

To make sauce, heat butter in saucepan. Add oregano and garlic and sauté for 5 seconds. Add flour and make brown roux. Add wine, beef stock, browning agent, and bring to boil. Simmer for 30 minutes. Strain into double boiler and add thyme leaves. Season.

TO ORDER/PORTION

1.

Broil beef sirloin to degree of doneness.

2.

Ladle 2 oz sauce on plate. Place beef on top of sauce.

3.

Garnish as needed.