Prepping for an upcoming birthday, what do you all think? I didn’t have any heavy cream on hand so had to thicken the (milk based) brandy peppercorn sauce with flour which is why it’s so thick. The potatoes pavé are layered with Grana Padano and bacon grease instead of butter. On top of the roasted red peppers is a reduction made from the chopped ends of the peppers with white wine vinegar and finished with butter.
by BossBechamel
9 Comments
Did you boil the steak? Potatoes look nice tho…
Potatoes look bomb, both the peppers and steak could use more sear
lose the red pepper
put sauce under the steak. needs greens. micros something. potatoes look dry. needs butter or broiled mayo. yes mayo under a sally. on potatoes. amazing
Looks incredible to me, I wouldn’t say lose the red pepper, just find a different way to incorporate it. Well done!
needs a little green, but looks good!🤌🏼
I wouldn’t add flour to thicken it
Suggestion for incorporating the peppers better: Char the peppers harder and blend them down with olive oil, crusty bread, a touch of acid (Red wine vin probably?) and some earthy spices and make it into a sort of coulis. Do a smear of that and rest your steak/pavé on top of it.
Honestly, you could skip the cream sauce and incorporate brandy/peppercorn into the above if you’re looking for those flavors because in my eyes the pavé is bringing so much body and unctuousness to the dish you probably don’t need a vessel for bacon fat AND a cream sauce.
The potatoes look pretty textbook though tbh.
And to echo what other people said: definitely needs some green and acid. Maybe something simple like a light greens mix (flat parsley, watercress, lovage, arugula, etc etc) with a quick hit of lemon, EVOO, S&P just to break up what else is going on.
Sorry that’s a lot of notes and I’m just musing from the couch. Dish is solid and should be an easy sell for a birthday party I just think there’s some iteration to be done. Pretty solid starting point though dude!
Maybe blitz the red peppers and use as some kind of sauce…maybe 50/50 w the cheese sauce? I’d have to see how that would taste first.
Include something acidic to break up the richness and fill any void?
I think you’ve got a great start here, but I’m not really keen on the presentation.
It all looks like each element is a little bit too separate to me, and personally I’d have them closer together, maybe with the pavé sort off off centre in the middle, and working around that.
Can’t fault how the pavé looks, nice job.
Steak personally I’d have charred more on the outside, but other than that it looks nice with how it’s put together.
Not really keen on the peppers though. If you had to do them like that, then definitely add more sear to them so they visually look roasted, and maybe lose the little paste on top as it looks a bit messy — though I would advise reading the other comments here on people’s suggestions on replacements.
I think if you altered how it’s presented, chase up a few of the suggestions here about sorting out the pepper situation and adding something with a bit of acid, and a bit of the ol’ greenery, then I’d say you have a winner