Waygu filet with; parsnip puree, caramelized onions, leek ash, roasted sweet peppers, chunky Provençale sauce and asparagus

Second attempt at plating today. I feel much better about this one.

I feel like the steak is and after thought with everything else going on. Just a little to busy for me. I actually prefer the other plate then this.

Feel like a charcuterie board