Filet, red wine reduction, fondant potatoes, smoked rehydrated carrots, fried brussels and shallots
Filet, red wine reduction, fondant potatoes, smoked rehydrated carrots, fried brussels and shallots
by msabre__7
7 Comments
msabre__7
Definitely put too much color on the veg. Probably should group everything together a little more too.
Taste wise it was fucking bomb though.
TheRealMe72
Ummmmm, everything looks burned and incredibly dry.
PxN13
Need way more red wine reduction imo. Everything looks slightly dry and sad. Just looks like it’s missing a nice sauce
lordpunt
Those shallot petals need the inside film removed. Like others said the veg were taken a little too far.
BostonFartMachine
The small amount of the jus that I *can* see looks woefully translucent and insipid. Dish needs a larger dose of it and to be deeper and darker.
I won’t touch on any of the other comments because they’ve sufficiently echoed my thoughts bright the veg.
On a positive note, I rather like the plating arrangement. It appears very organic and the placement of each component doesn’t come across as overly “positioned”. I think oftentimes people get focused on being *too* perfect and geometric and all it really does is highlight imperfections more.
Street_Roof_7915
More proximity among items. They all look a bit lost.
Bassplayer421
Cook on the filet is superb! Mind sharing your process?
7 Comments
Definitely put too much color on the veg. Probably should group everything together a little more too.
Taste wise it was fucking bomb though.
Ummmmm, everything looks burned and incredibly dry.
Need way more red wine reduction imo. Everything looks slightly dry and sad. Just looks like it’s missing a nice sauce
Those shallot petals need the inside film removed. Like others said the veg were taken a little too far.
The small amount of the jus that I *can* see looks woefully translucent and insipid. Dish needs a larger dose of it and to be deeper and darker.
I won’t touch on any of the other comments because they’ve sufficiently echoed my thoughts bright the veg.
On a positive note, I rather like the plating arrangement. It appears very organic and the placement of each component doesn’t come across as overly “positioned”. I think oftentimes people get focused on being *too* perfect and geometric and all it really does is highlight imperfections more.
More proximity among items. They all look a bit lost.
Cook on the filet is superb! Mind sharing your process?