Filet mignon cooked to med, basted in butter and rosemary. served with a parsnip and potatoe puree with grated garlic to season the cream and Parmesan inside the puree. roasted heirloom carrots basted in the browned butter from the steak. A blackberry bordelaise, and garnished with a sprig of rosemary.
Carrots may have been a bit over roasted but overall the flavors worked very well together.
by Happy_Song_2818
3 Comments
Ditch the raw rosemary. No one wants to eat that
It’s a good base, I like the concise design but the cooking just needs a bit of work, the carrots have a nice colour but they are dry, you could try and blanche them for about 3-4 minutes first before you roast at about 450 then you’ll get colour and they won’t shrink as much, for the fillet I would cook it more gently so once you sear it, baste it and cook in an oven or really low in a pan, or reverse sear, did you temper it at all? I love the meat and fruit sauce, nice colour but maybe just thin it a touch and the puree is super smooth and stark white so it’s good especially with your plate choice, just ditch the rosemary haha.
I don’t really believe in over roasted carrots I’m not sure they are real. Get rid of the rosemary on the plate. Big gray band on the beef — consider sous vide for a more even cook if you’re going medium. Blackberry bordelaise sounds delicious but the color isn’t working. Could use slightly more contrast with the beef but I also think may just be better on a different plate as it’s not working well with the blue.
Bet this tasted fantastic.