Looks like a nice homemade meal but would not hold up in a restaurant setting.
Dont know what beurre blanc does on this plate, feel like it would only take away from the taste of demi glace. It is also broken and looks like semen on the steak.
Asparagus are cut unevenly and look dry and overcooked.
The mash looks really smooth!
To upgrade the dish I’d remove the beurre blanc and give the asparagus some more attention. Either blanche them really short and throw them in ice water or bake them in a pan and glace (hope I’m using the right term. If not: cook them on high heat and when they’re nearly done throw in some drops of stock and a knob of cold butter to create a buttery glazing) them.
Put the steak a little bit more flattering on the plate. Fan(?) the steak out.
1 Comment
Looks like a nice homemade meal but would not hold up in a restaurant setting.
Dont know what beurre blanc does on this plate, feel like it would only take away from the taste of demi glace. It is also broken and looks like semen on the steak.
Asparagus are cut unevenly and look dry and overcooked.
The mash looks really smooth!
To upgrade the dish I’d remove the beurre blanc and give the asparagus some more attention. Either blanche them really short and throw them in ice water or bake them in a pan and glace (hope I’m using the right term. If not: cook them on high heat and when they’re nearly done throw in some drops of stock and a knob of cold butter to create a buttery glazing) them.
Put the steak a little bit more flattering on the plate. Fan(?) the steak out.