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    Culinary Plating

    STEAK TARTARE


    teres major.burnt shallot mayo.olives.lemon.herb.pickles cauliflower

    I swear the tartare is under the layer of olives!!!
    Also- served with multigrain crackers: not pictured

    by cyclopexion

    View 10 Comments

    10 Comments

    1. ranting_chef on

      Where’s the beef?

      EDIT: Just read the description under the photo. Looks very nice.

    2. amnesiakkss on

      That’s a lot of olive. You still tasting the beef with that?

      Otherwise, not much to critique, molded tartare with stuff on top, looks fine.

    3. Rhodes_Warrior on

      Is the title supposed to say pickles and cauliflower, or is it pickled cauliflower?

    4. Drach88 on

      This will come off as ruder than I intend to be, but I like to be curt with food critique first impressions:

      Seeing that much green and white on a dish that I expect to be raw meat is extremely unappetizing, and makes me think of mold. I love olives, but this is overdoing it.

      I want to see deep red beef, and I want to see something moist that is going to contrast a crouton’s texture. I’d kill for an egg yolk I can burst myself.

      The cauliflower is too much white and too much dry veg. Maybe a little pickled cauliflower on the side as an optional mixin/palate cleanser/garnish, but it feels really forced, along with the olives, especially being so prominently positioned to be what you see instead of the beef. I would scrape it off before taking my first bite.

    5. meggienwill on

      Add some turmeric or a beet slice to your pickling liquid and make that cauli look a little less anemic.

    6. ItsRichardPersimmons on

      Meh.

      I don’t want cauliflower with my raw protein, especially pickled, it’s way too over powering as a flavor in my opinion. And it’s being served with crackers? Crunch overkill in a bad way.

      I would have mixed everything together instead of layering. It’s also missing something to make it cohesive.

      Plating- 7/10. Structure of the dish and compatibility of textures and flavors- 5/10.

    7. Charles_New_Orleans on

      As a life-long devotee of steak tartare, I’m really thrown by the cauliflower and the fact it’s not red.

    9. chinaboyce on

      Drop the cauliflower & maybe just put the other bits on just one half with a sharp edge, egg yolk in the centre?

    10. Throwra_sisterhouse on

      I think not seeing the actual steak in the picture is a bit disconcerting, but that’s a photography issue, not a plating issue per se.

      However, the florettes don’t add anything visually (and actually make it look a bit messy), and I don’t think I’d be a huge fan of the cauliflower-meat combo, taste wise. The chili flake sprinkle does more for the messiness of the dish than anything else, I would lose that too.

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