Steak & Potatoes – teres major medallion, fondant potatoes, pickled green beans, mole amarillo, pickled shallot
I just got back from Mexico and brought back a kilo of dried chiles to play with. I had never had a real mole amarillo before and the ones I had in Oaxaca were delicious. They were almost always served with potatoes and green beans, which are classic accompaniments to a nice steak, so that gave me the idea for this plate.
This was also my first time working with the teres major cut and its for sure my new favorite steak now! Pretty much as tender as a filet and way way more flavor.
by ChefKaleCarmon
11 Comments
The asado lover in me wants char on the scallions and all but that might not be right for this.
Absolutely lovely chef.
That looks killer. Nice job.
Equating teres major to filet is not a 1-1, as there’s a reason it’s a significantly cheaper cut. It’s notoriously difficult to work with, can be fibrous, tough, and stringy if prepared even slightly off-temp. It’s a cut that I don’t usually see medallioned (it may be, but I haven’t seen it used that way), and while your cut looks nicely cooked here I see a better sear on your potatoes than I see on your steak.
I know this is a plating sub, and your plate looks beautiful. There looks to be a LOT of sauce. The colors are lovely, the execution looks very nice, and the plate composition is balanced. I’ve also never had a yellow mole so I’m not sure if the flavors work with pickled beans, steak, and potatoes, but the plate looks very pretty.
Sorry but is no-one else seeing a chode dick and balls with white pubes?
Swimming in a sea of diarrhoea?
It’s rare – for me at least – to see something on this sub and not want to change some aspect. But I love this. I know what I would have done given the meat, beans, sauce, steak and shallot, and your version looks 100% better. Great job, seriously.
Ooh my God that steak looks so juicy you’re making me hungry😭😭
I like the (relative) simplicity of it and the title. Very refreshing.
I don’t like this photo for a bunch of reasons. A good plate of food should look like a cornucopia; i.e. a gift that’s fallen from heaven. This looks far too manufactured – if it helps: this look would have been a hit in the 80’s!
Firstly, those scalianons looks gross and faded – I assume this is some photo effect but it makes them look like asparagus rather than scalianons and the perversion of colors undermine any “freshness”. Also why do you need pickled onions and fresh(?) scallions on the dish – it feels overpowering?
/r/jimmyevil pointed this out (perhaps in a less optimal way) but the whole “two circles and slab of meat” is undeniably phallic and a distraction. Why do they need to be in cylinder shapes rather than natural? [There’s a reason Michelin-star restaurants do potatoes in a rectangle](https://www.reddit.com/r/oddlysatisfying/comments/1brgc04/how_potato_terrine_at_a_michelinstar_restaurant/).
I’m unconvinced to the the ‘soup’ approach to the mole – it looks gross. It suggests insecurity from your part, i.e. you must think everything must taste bad and only the mole should be tasted. Part of this is how the mole soup overwhelms the small amount of meat – are you expecting someone to eat 100% of the what’s on the plate or is there intentionally too much mole (in which case that’s bad). Also have you drizzle oil on top – it makes it looks split and/or greasy?
If I had these elements and had to make a culinary plate (in order of plating):
* Onions: remove
* Potato: Cut the two potatoes in half, pile the 4 pieces in a lazy way to get that “dropped from heaven” look
* Steak: keep – it looks good (despite photo effects)
* Sauce: drizzle some over the top, maybe a crescent or on the side (or some other practicle solution in case the eater wants more)
* Scallions: slice MUCH finer and put a quarter as much on top to add freshness/zing
Honestly? Beautiful plate. To add some complexity or give a twist, you could char the peppers before using them as a garnish, or use them as a base for an oil and do an oil drizzle over your sauce instead.
Nice plate chef
It looks beautiful… that being said the green beans are diced so small and scattered that while it looks pretty all I can think is it’d be a pain to eat. There is also a lot of mole sauce and gives it almost a soupy look to it.
Perfection. Nice char on the fondant potatoes