Chefs, today what we have featured here is an A5 BMS12 Japanese Wagyu Tenderloin with a Baked Gruyere Potato Puree.
Enjoy.
Steak was prepared sous vide. Seared in wagyu tallow. Internal temperature registering 130f.
(We definitely ate the rest on paper plates)
by MrOsterhagen
44 Comments
Great job looks delicious! A pinch of sel gris could give it a lovely texture. What’s the sauce?
Beautiful.
beautiful cook chef.
Hands…. HANDS!!! I NEED FUCKING HANDS!!!
What temp/time did you sous vide that beautiful steak at?
Some herb or micro green would look nice.
It doesn’t fucking go out unless it’s perfect!
This dudes post history is awesome. And this steak is awesome.
Most people are tempted to drizzle that sauce all over the top of the meat. Well done, Chef. Plated perfectly.
Sauce??
Dude your post history is dope, are you me? We have like the same hobbies and taste lmao
That is a beautiful piece of steak
Well Done Jeff
When I met my husband he did this for me with hot pockets lol. You have never seen fancier hot pockets in your life
Funny thing is I’d prefer to just eat a whole bunch of those and bowl of that mash. It’s more appetizing as a whole meal but I guess when you’re having multiple courses you just want a bite? But whoever just wants a single bite or two of steak and not at least 4oz?
Shizt, this looks like a 5 stars restaurant food that the head chef would not eat… because he is dead by eating the rest of the steak too fast so that he could be the only one who gets to experience the exquisite taste. However, he forgot there is still a piece of the steak left on the plate…. Other chefs tried it eagerly and said mehhh after…
Wow….just wow
I knew it was Sous vide when I saw how perfectly even it was. 🤘
Excellent work Jeff
Where’s the rest of it?
Need that zoomed out photo
Was looking at sous vides yesterday this was my confirmation
Absolutely brilliant one bite of food next to multi-colored goo.
The portions are far too massive (I know it’s a close up) for a Michelin Star, and many other haute-y cuisine restaurants, but it looks delicious, and fun. Love it.
I am in love.
Is that a spicy Asian sauce?
Nice work!
That’s fire, chef.
r/steakortuna
You plate each individual bite?
Me nodding pretending to be a chef
And you come very close. We ate at Single Thread a few months back, and this looks similar enough.
You pretend well
I’m good for four or five plates of that.
yes chef
I love how this is framed terribly.
I also think doing michelin-style plating on paper plates with visible plastic silverwear in the shot would also be hilarious
That’ll be $69
There’s a question on the screen..
Gorgeous plating, indeed!
Strawberry Jam and puree potato?
Way too generous portions for fine dining. Maybe if it’s for two, maybe.
That you cousin?
I would eat that in three small bites to savour it
Looks amazing
YES CHEF!