Filet, Beurre Rouge, Citrus dressed Frisée salad, Black Garlic Aioli
In retrospect during service started putting the beurre rouge under the filet to show off the cook.
by Dry-Radish-4315
4 Comments
Same-Platypus1941
Less sauce but I like where you’re going with it
mycatsnameisleonard
That’s a lot of sauce! I would also consider breaking up the salad into either two pieces matched up with the two pieces of steak or putting it off to the side and the steak more central, or ye steak also off to the side with a third component to anchor the two. I feel like th main component of the dish should be the focal point.
Edit: this sounds delicious though and you’re definitely on to something with this dish ☺️
Kimchi_Rice196
def less sauce and if you can fix the gray band on the steak it would make the color difference more appealing
4 Comments
Less sauce but I like where you’re going with it
That’s a lot of sauce! I would also consider breaking up the salad into either two pieces matched up with the two pieces of steak or putting it off to the side and the steak more central, or ye steak also off to the side with a third component to anchor the two. I feel like th main component of the dish should be the focal point.
Edit: this sounds delicious though and you’re definitely on to something with this dish ☺️
def less sauce and if you can fix the gray band on the steak it would make the color difference more appealing
Like where you’re going with it. Very busy.