I feel I should have tried to make the potatoes more appealing. The sauce is a little thin, as well. The shallots also seem out of place, maybe should have put them more central. Feedback welcome, I'm not a chef lol
by ArmanDoesStuff
I feel I should have tried to make the potatoes more appealing. The sauce is a little thin, as well. The shallots also seem out of place, maybe should have put them more central. Feedback welcome, I'm not a chef lol
by ArmanDoesStuff
14 Comments
I’m not an expert in n any sense but I like the way the shape reminds me of a t-bone steak. I like it
Looks like your steak is bleeding out into the sauce? Resting it for longer should take care of that. As for the plate as a whole, definitely has a home cook vibe to it and I’m sure you want to eat more than a tablespoon of shallots
Mate. That sauce is not a little thin. Not even a tiny bit.
The looser liquid around the sauce (maybe the steak bleeding/not rested enough?) slightly harshes the vibe of your nice sauce swoosh. The shapes/sizes and positioning of the steak and potatoes are also a bit too symmetrical—it might look better to have the potatoes in a flatter, wider round shape with the steak set on top. Or alternatively, to do the potatoes in more of a quenelle shape, or perhaps piped.
That potato puree looks like glue.
Tighten up the sauce, rest the steak. maybe one more half shallot pearl to make it an odd number. quenelle the mash or maybe make a pool inside the mash for a bit of the sauce. steak looks great, cooked very well., ditch the micro greens unless you put them near the shallots.
I see what you tried to do here. It needs work though. Steak is bleeding, sauce is so thick you could cut slices of it and the potatoes look like you could use it to hang wallpaper.
Slow down, invest some time in making each element the best it can be. Textures & mouthfeel are important as taste; if not, more so.
Back to basics.
Build up, not out when in doubt.
Sauce swishes were meant to be covered or avoided.. get those potatoes smooth, do a quenelle/divot and get some height on your plate … more shallot
The sauce looks like a dog dragged its arse along the plate.
no one wants to talk about the one, singular, microgreen? so lonely…
Im a beginner plater too but I feel like I’d loosen the potatoes a bit and pass them through a fine mesh to really smooth them out and then do a spread with the potatoes instead of the sauce. Then a nice circle of sauce with the steak on it.
You should do the push with the potatoes instead. Then pour the pan sauce down the center. Place the steak at the tip of the push with the onions around it.
One micro green, just leave it off it adds nothing