Tenderloin and Fondant Potato with master stock reduction and preserved lemon chimichurri
Potato cooked in masterstock. Personally I like the plating of first picture but there wasn't enough chimi for the steak. Also planning on finishing with an orange fluid gel next time. Any thoughts and feedback appreciated.
The cook is a bit too much. What is covering the potato? Shiso? How are the shallots treated?
Also in the second pic the chimichuri hides the beef. Maybe purée it and sauce the plate under the beef.
If color is what you’re going for with the leaf maybe try making it into an oil
stoneman9284 on
First, this looks awesome and much nicer than anything I make at home!
I don’t really get the leaf on the potatoes. A good fondant is beautiful. I agree with the other person, a green oil would look nice, with or instead of your orange fluid gel idea. I actually think less chimi like the first picture looks better, or maybe kinda stack it higher instead of wider. Sauce is beautiful but would make the plate pretty stunning if you could get a more perfect circle.
I got here from the SV sub and I think you’re just searing too long. That explains the grey band and why it looks more done than 130 (although this would be perfect for me honestly). If you can’t get the crust you want in less time, your pan isn’t hot enough and/or there’s too much fat in it. Or try wanting less severe of a crust lol.
awesometown3000 on
Unless that shiso is enough to flavor each bite of the dish using it as a garnish for one piece of the protein is the wrong movie. I would 86 it unless you’re going to add more in an artful way.
BostonFartMachine on
I would take those shallots way further into caramelized onions one side. They don’t look cooked/tender enough. In pic one you have what looks like the stem still attached too?
You’re right about the chimichurri in 1 vs 2. I would, in lieu of plating on the steak do a line of it on the plate, between the slice and the steak bisecting the puddle of jus. It would give you “enough” of it for the whole steak, and allow presentation of your steak as well as offer a nice colorful contrast similar to having it on top of the steak.
There is kind of a lot on the plate – see how far to the edge you are with the potato even in pic 1? I’d try elevating the items a bit to center it more and reduce the spread.
plasticities_ on
The shallots look so clunky and out of place. Maybe more jus underneath? Or place some of the chimi underneath.
5 Comments
The cook is a bit too much. What is covering the potato? Shiso? How are the shallots treated?
Also in the second pic the chimichuri hides the beef. Maybe purée it and sauce the plate under the beef.
If color is what you’re going for with the leaf maybe try making it into an oil
First, this looks awesome and much nicer than anything I make at home!
I don’t really get the leaf on the potatoes. A good fondant is beautiful. I agree with the other person, a green oil would look nice, with or instead of your orange fluid gel idea. I actually think less chimi like the first picture looks better, or maybe kinda stack it higher instead of wider. Sauce is beautiful but would make the plate pretty stunning if you could get a more perfect circle.
I got here from the SV sub and I think you’re just searing too long. That explains the grey band and why it looks more done than 130 (although this would be perfect for me honestly). If you can’t get the crust you want in less time, your pan isn’t hot enough and/or there’s too much fat in it. Or try wanting less severe of a crust lol.
Unless that shiso is enough to flavor each bite of the dish using it as a garnish for one piece of the protein is the wrong movie. I would 86 it unless you’re going to add more in an artful way.
I would take those shallots way further into caramelized onions one side. They don’t look cooked/tender enough. In pic one you have what looks like the stem still attached too?
You’re right about the chimichurri in 1 vs 2. I would, in lieu of plating on the steak do a line of it on the plate, between the slice and the steak bisecting the puddle of jus. It would give you “enough” of it for the whole steak, and allow presentation of your steak as well as offer a nice colorful contrast similar to having it on top of the steak.
There is kind of a lot on the plate – see how far to the edge you are with the potato even in pic 1? I’d try elevating the items a bit to center it more and reduce the spread.
The shallots look so clunky and out of place. Maybe more jus underneath? Or place some of the chimi underneath.