Steak au Poivre (peppercorn crusted tenderloin with cognac cream sauce) with Duchess Potatoes and Grilled Asparagus
by [deleted]
Steak au Poivre (peppercorn crusted tenderloin with cognac cream sauce) with Duchess Potatoes and Grilled Asparagus
by [deleted]
15 Comments
And that lovely tourneed mushroom
That steak is very very rare
Pretty plate. I love the mushroom.
Yeah nah I dig this, Oui chef!
Quite the classic presentation and love the cream sauce.
My first thought was “hungry man dinner”. That’s a lot! But I love all your components
It looks like so much time and effort has gone into this (hello mushroom, I see you) and it sounds delicious and I bet it is as well
The presentation isn’t amazing for me but I cant figure out why so it’s obviously a me problem and not a you problem!
Looks really good!!! Did you want your duchess potatoes to be tall (and they deflated?) or you made them swirls like that? A little bit more height and a different colored plate might really make it pop
Seeing plates like this make me so hungry. Sure it’s not the most beautiful plating of all time, but it looks absolutely delicious. If this came to my table I would be happy. Plain and simple.
Tell me you’re an oldschool Chef without telling me you’re an oldschool Chef!!
That dish has touched this old retired Chef’s heart. Looks fantastic.
Everything looks well prepared and the whole plate is so beautifully composed but then there’s the messy sauce just on the bottom so you can still call it au poivre. The bulls blood isn’t working for me either. I think a green garnish would fit better and maybe incorporate the sauce a little differently.
It always rubs me the wrong way on this sub when people’s critique change the whole theme and feel of the dish. So staying with the plating style you are going for, here are my two cents.
I would put the asparagus on the top right in the back. Kind of going 3 to 11. This is a thicker sauce with an asymmetric plating, so sauce circling doesn’t work. Just put it directly under the steak. Use half as much micros and place them on the apex of the steak, slightly cascading on the back side.
Steak looks great you want it to be the star of the plate. Nice work.
I know it’s a super traditional way to do mushrooms but man that thing really looks like wrinkly skin
My late father would have LOVED this!
Way late to the party, but I’m just a home hack and like to look at the plates and try something new from time to time.
Today, I’m cruising for ideas because I’ll talk with my dad later today and he always asks what I’m making for dinner because he’s an old widower and tired and doesn’t have the ambition to cook much anymore.
I can do this. Not as nicely plated, but it sounds really good and looks good and looks like it’ll taste awesome.
Now I just need an idea for a cocktail to have before or with it.
Love the look and thank you for the idea. 🙂
Maybe when he comes down over the holidays I’ll make it for him.