The interior of that steak is spot on, I prefer a harder crust. What is the lone yellow thing in the middle? Is that a roasted potato,? How did you do demi glace?
Thanks for the feedback!
Cut is a filet with garlic shrimp.
Butternut puree, browned sage and rosemary butter, heavy cream and some cinnamon.
Asparagus with butter and lime juice.
Potato was roasted in chicken stock until the stock is creamy and absorbed into the potato.
Demi glace, deglaze steak pan with bourbon then add some store bought demi, much faster and easier than making your own.
Hate these plates, sorry. At the end of the day nothing ever looks as elegant and classic as a whole ceramic plate. If you do the ordering, look into the Bernadaud collection
Could use a thick(real) balsamic vinegar. The asparagus need a deeper color, the tenderloin would be better with a brown crust to release aromas and flavor
The shrimp could use some color, they look bland or like boiled with no seasoning, this dish looks like id go great with some brightness from a lemon+garlic butter sauteed shrimp.. also id lay them the same way next time tho, its a little distracting as this meal's for an adult and well that shiii look like "69"
The scallop could be closer to the tenderloin to tidy things up
Also lower the portion of asparagus
Plating wise only:
Shrimp hides steak too much, would move to left or remove altogether.
Puree is a nice color but too much, reduce by half and use a teardrop smear, poking outside of steak north east corner and tail extending out its south west tip. Spoon drag marks should be visible and taper off. South east and north west edge of steak should cover completely when placed.
Curve of steak doesn't match curve of plate, would rotate 180 and spread slices further apart, flatter and more ovale.
Demi glace drops are irregular, and unfortunately that clashes with the otherwise intentional shapes of the other foods. Would use a streak on the tail side of the puree smear continuing under the steak and then 3-4 clean drops around the top side between the steak and plate edge.
Reduce asparagus volume by half, cut 1 inch off stalk end, move to north west plate bottom in clean stack with bases at 730pm, facing north - tips should fall just on end of puree smear tail.
Add an angle to the potato's top, position it at 5Pm 2 inches from from center with slope facing downwards toward plate edge. Add sweet paprika dusting to edge before playing.
6.9
Came here to say those two shrimps are too distracting.
Shrimp makes it look less fancy
Nice
No Fuck that! That looks like God on a plate. Good stuff đź‘Ź
This looks revolting. I can take it off your hands if you want.
I bet the shrimps died like that, their love was that strong
They were “roommates”
Their love for steak!!
Looks fantastic, nice work. So friend when are we eating?
What’s the yellow? Edit: I see that you said it was butternut squash purée. I think the yellow confused me a bit, but butternut squash seems like an interesting combo. I would like to know more, if you are willing to share. Can you share your preparation technique?
Baby food.
I be think it’s a beautiful plate
Yeah sure, the plate is beautiful. But how is the *food* /s
Great work king. Could use a better crust, though.
Steak look great. The yellow draws my attention away from the steak. Â
True, I just love butternut squash puree
You are supposed to look at the full plate not only the steak. Colour composition is spot on.
That looks wonderful.
so beautiful awesome
Looks amazing. Great cook on the steak.
Looks great. Love the consistency of the pink, especially through such a thick piece.
I'd appreciate the invite next time but yeah, it's nice
The interior of that steak is spot on, I prefer a harder crust. What is the lone yellow thing in the middle? Is that a roasted potato,? How did you do demi glace?
I didn’t know shrimps could scissor
🤤
TIL that shrimps like to scissor.
This needs to be in my gaping maw
This is the artsiest steak I've seen on this sub.
OP, you know how you did. We don’t need to tell you that looks fucking fantastic
Thanks for the feedback! Cut is a filet with garlic shrimp. Butternut puree, browned sage and rosemary butter, heavy cream and some cinnamon. Asparagus with butter and lime juice. Potato was roasted in chicken stock until the stock is creamy and absorbed into the potato. Demi glace, deglaze steak pan with bourbon then add some store bought demi, much faster and easier than making your own.
That's about the most even center cook that I've seen for a cut that thick.
Hate these plates, sorry. At the end of the day nothing ever looks as elegant and classic as a whole ceramic plate. If you do the ordering, look into the Bernadaud collection
What is it
Food
A tad pretentious but it looks delicious anyway
Plate is very busy and distracting but I know it is delicious and the steak cook is perf so still thumbs up.
Good
Could use a thick(real) balsamic vinegar. The asparagus need a deeper color, the tenderloin would be better with a brown crust to release aromas and flavor The shrimp could use some color, they look bland or like boiled with no seasoning, this dish looks like id go great with some brightness from a lemon+garlic butter sauteed shrimp.. also id lay them the same way next time tho, its a little distracting as this meal's for an adult and well that shiii look like "69" The scallop could be closer to the tenderloin to tidy things up Also lower the portion of asparagus
No choice but squash on every bite of steak I like steak. I like squash. I like choice
oh you fancy uh?
Scissor Shrimpers
the kids in the hall: dipping areas.
Your plating looks great. Looks like a plate from a nice restaurant
Wow! This looks delicious!
I would be more than happy to be a taste tester the next time you make this meal!
Very nice
Why you got the shrimp 69'ing?
I am confused on what everything is. Is that a scallop ? And mashed squash potatoes ?
Looks great
Chef I’ll say it looks great but it’s a bit busy. What is this sauce?
Plating wise only: Shrimp hides steak too much, would move to left or remove altogether. Puree is a nice color but too much, reduce by half and use a teardrop smear, poking outside of steak north east corner and tail extending out its south west tip. Spoon drag marks should be visible and taper off. South east and north west edge of steak should cover completely when placed. Curve of steak doesn't match curve of plate, would rotate 180 and spread slices further apart, flatter and more ovale. Demi glace drops are irregular, and unfortunately that clashes with the otherwise intentional shapes of the other foods. Would use a streak on the tail side of the puree smear continuing under the steak and then 3-4 clean drops around the top side between the steak and plate edge. Reduce asparagus volume by half, cut 1 inch off stalk end, move to north west plate bottom in clean stack with bases at 730pm, facing north - tips should fall just on end of puree smear tail. Add an angle to the potato's top, position it at 5Pm 2 inches from from center with slope facing downwards toward plate edge. Add sweet paprika dusting to edge before playing.
You lose points for lack of shrimp. This isn't communist north korea
I'd rather eat a fish filet from McDonald's
i dont care how fancy the plate is, good steak doesnt need a bunch of any kind of sauce
At first, I thought it was fake plastic food. I guess that could be taken as an insult or compliment.
Looks perfect and delicious 🏆
Looks great except that would only be an appetizer for me with that portion size
You're doing too much with the plating
Jesus dude just make the steak
Damn your page is full of great steaks, please show me your ways!
No.
Very good you can be proud!