Taking a longer look at it, I feel there’s too much happening, but it impressed some sheltered Midwesterners. Gimme your opinion.
amnesiakkss on
Ditch the flowers, ditch the plate, purée is too thick to be presented in that way, the steak would be better as thicker slices.
JDHK007 on
I’m ok with the cut on the beef, but you have to lean it more. As was said, the flowers add nothing but distraction. The leak sauce is too thick; it looks like a purée rather than sauce. Get that unappetizing pile off of the top. Nice cook on the beef
socalnative79 on
The puree works at that consistency if you swipe it across the plate with a spoon, then set the beef on top. Whatever is on top of the beef should be underneath or in a separate pile on the plate with some chopped scallions for color (it’s too dull otherwise). As others have said, the flowers are unnecessary unless edible and intentional to the dish. Still, great effort here and a great cook on the beef. Just refine your textures and plating a bit; it’s clear you have a great foundation underneath you.
24c24s on
Coming from a professional chef and im not trying to be mean. The plate isn’t the problem it’s more of the whole composition honestly. The spruce tip and wine reduction one doesn’t make any sense. Also if that’s the sauce you want to serve strain what you used to make the sauce so it’s as clean as possible. The spruce tips if used should be lightly blanched in a buerre monte or lightly salted water. The purée makes sense but it needs to be smooth an more liquid. Beef is cooked very nicely.
autoredial on
If you want to keep the consistency of the sauce I wouldn’t present it like extruded paste. Maybe a dense controlled pool to lay the steak on to contrast color.
Don’t cover the beautiful steak with the spruce tips but along side it would be ok. It doesn’t help the color palate.
My main issue is the couscous being sloppy and chaotic. Ideally more aligned with the plate.
Keep on trucking and sounds hella tasty!
nicefoodnstuff on
From purely a presentation point of view, I would have used the leek sauce as a base for the steak and then drizzled the wine reduction around it. The couscous just seems a bit random.
Unfair_Holiday_3549 on
make those spruce tips into a chimichurri style type sauce and get these sauce haters off your back, lol.
8 Comments
Taking a longer look at it, I feel there’s too much happening, but it impressed some sheltered Midwesterners. Gimme your opinion.
Ditch the flowers, ditch the plate, purée is too thick to be presented in that way, the steak would be better as thicker slices.
I’m ok with the cut on the beef, but you have to lean it more. As was said, the flowers add nothing but distraction. The leak sauce is too thick; it looks like a purée rather than sauce. Get that unappetizing pile off of the top. Nice cook on the beef
The puree works at that consistency if you swipe it across the plate with a spoon, then set the beef on top. Whatever is on top of the beef should be underneath or in a separate pile on the plate with some chopped scallions for color (it’s too dull otherwise). As others have said, the flowers are unnecessary unless edible and intentional to the dish. Still, great effort here and a great cook on the beef. Just refine your textures and plating a bit; it’s clear you have a great foundation underneath you.
Coming from a professional chef and im not trying to be mean. The plate isn’t the problem it’s more of the whole composition honestly. The spruce tip and wine reduction one doesn’t make any sense. Also if that’s the sauce you want to serve strain what you used to make the sauce so it’s as clean as possible. The spruce tips if used should be lightly blanched in a buerre monte or lightly salted water. The purée makes sense but it needs to be smooth an more liquid. Beef is cooked very nicely.
If you want to keep the consistency of the sauce I wouldn’t present it like extruded paste. Maybe a dense controlled pool to lay the steak on to contrast color.
Don’t cover the beautiful steak with the spruce tips but along side it would be ok. It doesn’t help the color palate.
My main issue is the couscous being sloppy and chaotic. Ideally more aligned with the plate.
Keep on trucking and sounds hella tasty!
From purely a presentation point of view, I would have used the leek sauce as a base for the steak and then drizzled the wine reduction around it. The couscous just seems a bit random.
make those spruce tips into a chimichurri style type sauce and get these sauce haters off your back, lol.