INGREDIENTS
1
unit roma tomato
2 cloves
garlic
12 oz
yukon gold potatoes
1/4 oz
chives
6 3/4 oz
milk
7/10 oz
0.7 ounce truffle zest
2 tbsp
flour
1/4 cup
parmesan cheese
12 oz
ribeye
1 tsp
rosemary
5 oz
spinach
1
unit beef stock concentrate
1 tsp
sugar
3 tsp
olive oil
1 serving
salt
1 serving
bell pepper