Seared Beef Tenderloin in a creamy Prawn Sauce, Cognac-sauteed Cherry Tomatoes, and Oven-baked Potato Gratin
by GastroGamerX
Seared Beef Tenderloin in a creamy Prawn Sauce, Cognac-sauteed Cherry Tomatoes, and Oven-baked Potato Gratin
by GastroGamerX
4 Comments
Recent Gastronomy graduate here. This is a Surf & Turf composed of beef tenderloin and prawns poached in a crustacean-infused cream sauce. Accompanied by cherry tomatoes sautéed in Cognac for acidity and an oven-baked potato gratin.
I’m looking for specific feedback on the plate composition: do you feel the sauce sweep provides enough movement, or is the plate too crowded with the gratin? Also, I’d love to hear your thoughts on using Cognac to deglaze the tomatoes vs. a dry white wine for this specific pairing.
Recent lyfe graduate here I feel like this plate is very well done. Some changes I prefer to make on to it is keeping the prawn whole shell on and grilling it it gives a very nice colour to the overall dish as for the tomato’s I’ll normally do a Mexican salad for it as it carry’s an acidity to it it helps to cut through most of the items here. For the sauce I like to keep it on the bottom but it’s generally up to you on how you want to plate it but overall the dish looks very good.
There is very little crustacean infusion happening in such a light sauce. Roast the fuck out of those shells next time, chef.
And unless you are going to significantly char the cut edge, don’t cut the roasted cherry tomatoes.
How else would one make a gratin?! Lord how i hate menu speak