Filet with port wine jus, glazed carrots, mushrooms n brown butter and bearnaise. My only regret was not making the mushrooms visible enough.

I don’t love the brush on as the sauce tends to become cold very quickly but the flowers looks great and add some great colour.

Mushrooms look like they might need a little hotter heat for colour but that might be just the one. Looks good chef!

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everything looks great except for the bearnaise: it’s awkward looking. personally i wouldn’t use a brush, and i especially wouldn’t do a circle.

if you insist on a brush though, i suggest a more linear plating theme: paint a diameter length line just off center, and plate the veggie thing and steak adjacent to it. that way the 3 components, the steak, veggies, and the bearnaise are better linked.

this looks more like something whipped up in a culinary school lab where each element is great on its own, but when put together lacks synergy.

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edit:

edit 2: a word

also, i would use a lot more sauce for 2 reasons:

* since it’s not traditionally poured on top of the filet steak, the guest would have to swipe each bite of steak.

* classically, you would give a good 2-3 ounces of Bearnaise if it was poured on top of the filet.

It’s OK, the carrots seem inconsistently, cut, and like many others. I’m not a fan of the brushed béarnaise. Next time try using flower petals instead of full ass flowers too

Have to echo everyone’s comments on the béarnaise. The brush lines are distracting from the other visual elements and look sloppy next to them.

I’ll counter most and say I like the look of the bernaise as such; but where do you work that youre confident it wont sit in the pass for less time than it’ll take for it to die faster than a teen’s boner at a pool party as soon as he remembers it’s a family reunion.

Edit: thinking about it, it already looks like dried cum and it hasn’t even hit the pass.

I don’t really like any part of this but the steak.

The flowers – unnecessary.
The carrots – anemic.
The mushrooms – who knows?
The bearnaise circle – contrived.
The jus – somewhere (presumably).

It looks like your carrots might have all been cooked together – the purple ones have given the others a bit of a grayish hue which isn’t terribly appealing and is further exacerbated by the bright flowers on top. They’re also wildly inconsistent, which is in stark contrast to the rigid structure of the circle.

Overall, I’d drop the circle, drop the flowers, pick one sauce, cook the purple carrots separately, roast the carrots a bit to improve their color, add a starch (something crispy?), present the mushrooms.

Yellow stuff doesn’t do well smeared. Same with brown stuff.

As opposed to the others in the thread I like the flowers though.

I feel like the filet would look better with a sear instead of diamonds. The grain always throws the diamonds off and they dont hold together in my experience

Edible flowers and steak? Way better garnishes for that

Steak looks good. Everything else need work.