That could look super tidy and clean if you clean up that Ecrasse/mash.
I’d make a perfect Pomme puree, smooth as a baby’s ass, passed through a Tammie and executed perfectly, then pipe a huge perfectly rounded dot of that puree where the mash currently is, then plate the beef and shrooms around it just the way you have. That mash is letting the plate down, sauce looks glossy as fuck and rich, don’t let a weak veg component take away from it
Milagro_Blanco_87 on
i suggest further hiding the medallions so we have no sight of beef. showcase those potatoes and mushrooms! beef last. very nice! better yet. just do mash and mushroom.
chefdedos on
Is this Cheesecake Factory?
EmergencyLavishness1 on
Steak Dianne is a pretty set in place meal/dish.
Well, at least if you’re going by traditions. Nothing about this plate, says steak Dianne to me at all.
Why is the mash lumpy with bits of something in it?
The medallions you speak of… what cut is it? How’s it cooked? And why medallions instead of good quality minute steak thrashed in a hot pan for 30 seconds each side?
I’m not trying to be a gatekeeper of tradition or pretending to be Italian with carbonara.
But, just, this isn’t anything I’d want if I ordered steak Dianne. I’d eat it and probably enjoy it. But I’d then tell the waiter to tell the chef to change the name of it on the menu to reflect what’s being served
platydroid on
Jesus, how come these corporate plates get the most attention? It may be a good tasting plate but it’s not plated for this sub.
5 Comments
That could look super tidy and clean if you clean up that Ecrasse/mash.
I’d make a perfect Pomme puree, smooth as a baby’s ass, passed through a Tammie and executed perfectly, then pipe a huge perfectly rounded dot of that puree where the mash currently is, then plate the beef and shrooms around it just the way you have. That mash is letting the plate down, sauce looks glossy as fuck and rich, don’t let a weak veg component take away from it
i suggest further hiding the medallions so we have no sight of beef. showcase those potatoes and mushrooms! beef last. very nice! better yet. just do mash and mushroom.
Is this Cheesecake Factory?
Steak Dianne is a pretty set in place meal/dish.
Well, at least if you’re going by traditions. Nothing about this plate, says steak Dianne to me at all.
Why is the mash lumpy with bits of something in it?
The medallions you speak of… what cut is it? How’s it cooked? And why medallions instead of good quality minute steak thrashed in a hot pan for 30 seconds each side?
I’m not trying to be a gatekeeper of tradition or pretending to be Italian with carbonara.
But, just, this isn’t anything I’d want if I ordered steak Dianne. I’d eat it and probably enjoy it. But I’d then tell the waiter to tell the chef to change the name of it on the menu to reflect what’s being served
Jesus, how come these corporate plates get the most attention? It may be a good tasting plate but it’s not plated for this sub.