1 1/2 Pounds Top Round Steak — diced 1/2 inch
1 Pinch White Pepper
1 Cup Clarified Butter — divided
3/4 Pound Onions — sliced 1/8″ thick
1 Tablespoon Garlic — minced
1 1/2 Teaspoons Ground Cumin
3 Ounces Flour
1 1/2 Cups Canned & Drained Diced Tomato
3 Quarts Beef Stock
1/2 Cup Grey Poupon Dijon Mustard
2 5/8 Pounds Baked Potato — diced 1/2 inch
3/4 Pound Hot Pepper Monterey Jack Cheese — shredded
Chopped Cilantro — as needed
Season the beef with white pepper and sear in 1/3 cup of smoking hot clarified butter. Remove and reserve. In the same, pot over medium heat, saute the onion, garlic and cumin in 3 tablespoons of clarified butter until the onion is soft. Add the flour, incorporate, then add the tomato and saute for 5 minutes. Add the beef stock and reserved beef and bring to a boil; cover and simmer for 1 to 1.5 hours, until the beef is fork tender. Finish the soup with the Dijon mustard, baked potato and shredded cheese. Mix well and simmer uncovered for 10 minutes, stirring occasionally. Garnish with chopped cilantro.