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Bone-in Strip

Bone-in Strip

with Potato Leek Sauce


  • 1 Ounce Cobblestreet Market Idaho Potato with Bacon Soup, Concentrate Frozen
  • 1/2 tsp Pepper Black Coarse Grind 12 Mesh
  • 1/8 ea Leek 12/3Cnt Fresh, Sliced crosswise
  • 10 oz Kansas City Strip, 10 Ounce Bone In
  • 3 oz Mushroom Exotic Wild Blend Crimini Shiitake Oyster
  • 1/2 Tbsp Glaze Balsamic
  • 1 oz Thyme Fresh, 2 sprigs
  • 2 oz Buttermilk 1% Carton Refrigerated
  • 6 oz Flour All Purpose Hotel & Restaurant Bleached Enriched


  1. Add the hot potato soup into a food processor and blend ... Add the thyme from one sprig and the course black pepper. Set aside.
  2. In a small bowl, add the buttermilk and leeks. Remove the leeks and toss into the our. Deep fry until golden brown.
  3. Meanwhile Season the steak liberally and cook it to your liking. Sauté the mushrooms in the oil until cooked through and caramelized.
  4. To plate: Spoon the potato sauce onto a large plate. Plate the steak then top the steak with mushrooms and drizzle with the balsamic glaze. Finally nish by topping with fried leeks. Garnish with remaining thyme sprig.

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