I hope I’m posting in the right sub. Tenderloin crostini w lemon curd, whipped goat cheese and arugula. I Jane the ingredients where I want them but the presentation makes it look like a mini fried egg . I would bury one of the components underneath the steak but why lose a color when I don’t have to. Oh, also the two sides are strong in flavor, they don’t need to be portioned more than 1/8 tsp.
by Blueharvst16
2 Comments
100% would eat this dish!
Maybe some sort of scallion or chive would break up the ‘egg’ look that you mentioned plus a brighter green would add a fresher look
I also feel like the bread and beef lack contrast. Is there something else you could add between them that pops a bit? I had a look at some examples online and the ones with something like a horseradish creme fraiche or herbed mascarpone between the bread and meat looked really good
I’m going to be as nice as possible because there’s some good potential here. Slice your crostini thinner and on more of a bias so you have a bit more space for the toppings. The tenderloin looks a bit dry; maybe a drizzle of a glaze might help. Pipe on more of the whipped goat cheese so it covers almost all of the steak, still wanna see that pink though. Make a small divot in the center of the cheese and pipe in your lemon curd. Garnish with a bit of Maldon salt, EVOO, and an arugula leaf. Chef’s kiss.