I’ve been focusing on improving some of my techniques lately, puree this time, so I kept the dish simple.
Filet mignon was cooked sous vide and finished off in a stainless pan.
Carrots were parboiled, halved, and torched. They are brushed with olive oil, salt, and pepper.
Carrot puree was made with carrots boiled in chicken stock, blended with cooking water and a pinch of xanthan gum.
Gravy was made by caramelizing 2 white, 2 sweet onions, and 2 shallots then added to a pot with the juices from the sous vide pouches, cooked down, blended, and strained.
Kusakaru on
Really pretty plate! It’s great as is, but if you wanted to try carrots three ways for fun you could do a carrot top gremolata for a pop of green.
GGfpc on
I don’t work in the food industry, but I like this plating. However, the ratio of meat to everything else makes it seem like I would spend half the dish just eating meat. Is this normal in fine dining?
Clever_Unused_Name on
First shot looks fantastic. In the second one, I couldn’t stop seeing an ear with small earrings in the puréed carrots.
I know that’s an *extremely* picky comment, but it’s the little things like that, that ultimately matter. You eat with your eyes.
Phillipinsocal on
Carrots are such an unsung hero when paired with phenomenal beef .
Material-Alarm8572 on
Tag your porn with nsfw, please. My God this looks beautiful. I like the contrasting colors of the plate and the carrot, as well the color palate of red – orange for the meat and carrots. Great stuff!
Quick_Movie_5758 on
Do you by chance have a brand for that plate itself?
ProfessorNo1511 on
Nice colours and a classic combo but next time cut your steak across the grain not with it.
DongVonJovi on
Needs some green. A carrot top chimichurri perhaps? Food cost rises with rainbow carrots, but I think you could really go wild with those. Think white plate, orange carrot purée holding the gravy in the center of the plate and lose the gravy boat, steak on top, rainbow carrots on side (maybe just the funky colors), THEN carrot top chimichurri or a pop of whatever green oil / purée your kitchen already uses. Just ideas.
[deleted] on
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tbrodtrick1 on
I don’t think that it’s bad per say but the swoosh kind of looks like an earlobe and I can’t I see it.
Petra303303 on
Wow!! That looks amazing and beautifully plated.
[deleted] on
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authspice on
I am no food critic – so just want to say, the moment I swiped to see the second pic of your plate in aerial view, the purée swoosh took my breath away. I legit gasped at my screen. Thanks for showing what’s possible for a hearty weeknight dinner
zushisushi on
Try to cut fillet in half other way so u have two round discs, looks a bit better 😉
Calamariecalender on
If I saw that carried by my table I would immediately order it.
geo0rgi on
Nice, simple and perfectly cooked, I like it, well done
Edit: Just as a sidenote, I’d either cut the fillet all the way through or leave it uncut. This way makes it a bit harder for the guest to cut it properly, just a slight tip from my point of view
melancholicmelon1 on
Amazing edge to edge pink 😍
Goroman86 on
Looks great! Only thing I can find to critique is that the cut on the bottom of the beef looks a tiny bit sloppy. Maybe a minute more rest on the meat would make it perfect. And this doesn’t need green. Ignore that shit.
19 Comments
I’ve been focusing on improving some of my techniques lately, puree this time, so I kept the dish simple.
Filet mignon was cooked sous vide and finished off in a stainless pan.
Carrots were parboiled, halved, and torched. They are brushed with olive oil, salt, and pepper.
Carrot puree was made with carrots boiled in chicken stock, blended with cooking water and a pinch of xanthan gum.
Gravy was made by caramelizing 2 white, 2 sweet onions, and 2 shallots then added to a pot with the juices from the sous vide pouches, cooked down, blended, and strained.
Really pretty plate! It’s great as is, but if you wanted to try carrots three ways for fun you could do a carrot top gremolata for a pop of green.
I don’t work in the food industry, but I like this plating. However, the ratio of meat to everything else makes it seem like I would spend half the dish just eating meat. Is this normal in fine dining?
First shot looks fantastic. In the second one, I couldn’t stop seeing an ear with small earrings in the puréed carrots.
I know that’s an *extremely* picky comment, but it’s the little things like that, that ultimately matter. You eat with your eyes.
Carrots are such an unsung hero when paired with phenomenal beef .
Tag your porn with nsfw, please. My God this looks beautiful. I like the contrasting colors of the plate and the carrot, as well the color palate of red – orange for the meat and carrots. Great stuff!
Do you by chance have a brand for that plate itself?
Nice colours and a classic combo but next time cut your steak across the grain not with it.
Needs some green. A carrot top chimichurri perhaps? Food cost rises with rainbow carrots, but I think you could really go wild with those. Think white plate, orange carrot purée holding the gravy in the center of the plate and lose the gravy boat, steak on top, rainbow carrots on side (maybe just the funky colors), THEN carrot top chimichurri or a pop of whatever green oil / purée your kitchen already uses. Just ideas.
[deleted]
I don’t think that it’s bad per say but the swoosh kind of looks like an earlobe and I can’t I see it.
Wow!! That looks amazing and beautifully plated.
[deleted]
I am no food critic – so just want to say, the moment I swiped to see the second pic of your plate in aerial view, the purée swoosh took my breath away. I legit gasped at my screen. Thanks for showing what’s possible for a hearty weeknight dinner
Try to cut fillet in half other way so u have two round discs, looks a bit better 😉
If I saw that carried by my table I would immediately order it.
Nice, simple and perfectly cooked, I like it, well done
Edit: Just as a sidenote, I’d either cut the fillet all the way through or leave it uncut. This way makes it a bit harder for the guest to cut it properly, just a slight tip from my point of view
Amazing edge to edge pink 😍
Looks great! Only thing I can find to critique is that the cut on the bottom of the beef looks a tiny bit sloppy. Maybe a minute more rest on the meat would make it perfect. And this doesn’t need green. Ignore that shit.