American wagyu tenderloin on bed of Brussel, Kale salad. Confit potato on Cauliflower puree. Balsamic, Red Wine reduction on rim.
American wagyu tenderloin on bed of Brussel, Kale salad. Confit potato on Cauliflower puree. Balsamic, Red Wine reduction on rim.
by Sagewithapan
8 Comments
Defiant-Aioli8727
Steak looks way overdone. Plate would look nice if the steak were nice and red rare I think.
emmaemmacharli
Dont do dots unless you can can do them uniform.
Psychological-Exam84
Flavors sound great, ingredients look good, just tighten the plate up and less time on the wagyu. Potato in the initial swipe spot, redux maybe in a pool by the protein (avoid the edge). Still would crush.
lanky714
Larger plate. Or different plate. Keep your rims clean.
fddfgs
Steak could be a little pinker, but more importantly lose that balsamic rim, it’s not working. Either do one or two bigger blobs next to the greens or just coat the Brussels before plating. Everything else looks great but that balsamic brings it back from “professional” to “novice”.
the_bollo
In Morse code your sauce “dots” spell out E E I M.
You went a bit over on the filet cook. Otherwise looks tasty.
Dripping_Gravy
You’ve got good components for the dish. Rearranging them a bit wouldn’t hurt; for example, place the steak on the purée instead of the salad so that the salad doesn’t wilt (although I understand kale and brussels are ver resilient).
I don’t have any other examples, but I am very hungry for some steak after seeing this!!!
Never stop creating.
Eastern_Bit_9279
Could all be a Lil bit tighter together on the plate
8 Comments
Steak looks way overdone. Plate would look nice if the steak were nice and red rare I think.
Dont do dots unless you can can do them uniform.
Flavors sound great, ingredients look good, just tighten the plate up and less time on the wagyu. Potato in the initial swipe spot, redux maybe in a pool by the protein (avoid the edge). Still would crush.
Larger plate. Or different plate. Keep your rims clean.
Steak could be a little pinker, but more importantly lose that balsamic rim, it’s not working. Either do one or two bigger blobs next to the greens or just coat the Brussels before plating. Everything else looks great but that balsamic brings it back from “professional” to “novice”.
In Morse code your sauce “dots” spell out E E I M.
You went a bit over on the filet cook. Otherwise looks tasty.
You’ve got good components for the dish. Rearranging them a bit wouldn’t hurt; for example, place the steak on the purée instead of the salad so that the salad doesn’t wilt (although I understand kale and brussels are ver resilient).
I don’t have any other examples, but I am very hungry for some steak after seeing this!!!
Never stop creating.
Could all be a Lil bit tighter together on the plate