screaming for hollandaise or some thing richer. truffle butter/or americane. Needs to tie in the surf and turf. orange filet is a little strange.
BushyEyes on
I would use a different kind of mushroom. Beech or shiitake caps could be nice and feel more elegant.
I know this is culinary plating but I would be devastated to get only 3 mushrooms with my steak.
peach_poppy on
Half circle the sauce & mushroom component right alongside the steak so they appear incorporated. Having them sit side by side separated on a big white plate looks jarring.
Use big crispy wild mushrooms and toss more onto that yellow sauce.
3 Comments
screaming for hollandaise or some thing richer. truffle butter/or americane. Needs to tie in the surf and turf. orange filet is a little strange.
I would use a different kind of mushroom. Beech or shiitake caps could be nice and feel more elegant.
I know this is culinary plating but I would be devastated to get only 3 mushrooms with my steak.
Half circle the sauce & mushroom component right alongside the steak so they appear incorporated. Having them sit side by side separated on a big white plate looks jarring.
Use big crispy wild mushrooms and toss more onto that yellow sauce.
Steak and garnish look good!