Steak and cream mushroom
v1CurrentComponent
Yield
~66 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
beef trim | 6 | kg | ¥9,600 | — | |
redwine, white wine | 500 | ml | ¥0 | — | |
cream, heavy 42 | 600 | ml | ¥840 | — | |
garlic powder | 4 | g | ¥24 | — | |
mushrooms | 2 | kg | ¥2,200 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
eggs | 1 | each | ¥56 | — | |
corn starch | 175 | g | ¥89 | — | |
Dolcie pastry flour | 50 | g | ¥0 | — | |
black pepper | 12 | g | ¥29 | — | |
salt | 75 | g | ¥10 | — | |
tomato paste | 80 | g | ¥61 | — | |
Bay leaf | 2 | g | ¥20 | — | |
soy sauce | 80 | ml | ¥56 | — | |
redwine vinegar | 80 | ml | ¥80 | — | |
| Total batch cost | ¥13,814 | ||||
| Cost per unit | ¥209 | ||||
| Suggested retail (30% food cost) | ¥698 | ||||