ADVICE! Beef tenderloin, carrot purée, fondant postoes and pea purée (Homechef)
I’m having a cook-off with some friends and am thinking of doing this dish. How can I make it look and taste better!
by GimmeTheLoot60
3 Comments
EmergencyLavishness1
Plate within the bulge of the rim.
Cook your fondants equally. Plate them within the bulge of the rim.
Use odd numbers. It’s more visually pleasing.
Leave off that weird oil you’ve dotted above the pea puree.
Why is the carrot puree in that shape up the side of the plate? Make it the same shape as the beef.
Speaking of the beef. Trim and wrap it properly prior to cooking. You want a nice even round.
Pretty much, do everything you’ve done differently. The cooking on the beef is good though
-falafelwaffle-
The purees look pretty stiff and dry, I would add much more liquid. You can also do my personal favorite for vegetable purees and puree them with melted butter for a smooth and glossy puree instead of pureeing with just stock or milk/half and half
lordpunt
Less dots, a sauce, something fresh and some textures. You can’t use a jus because you’ve got seafood. Maybe a light hollandaise or bearnaise.
3 Comments
Plate within the bulge of the rim.
Cook your fondants equally. Plate them within the bulge of the rim.
Use odd numbers. It’s more visually pleasing.
Leave off that weird oil you’ve dotted above the pea puree.
Why is the carrot puree in that shape up the side of the plate? Make it the same shape as the beef.
Speaking of the beef. Trim and wrap it properly prior to cooking. You want a nice even round.
Pretty much, do everything you’ve done differently. The cooking on the beef is good though
The purees look pretty stiff and dry, I would add much more liquid. You can also do my personal favorite for vegetable purees and puree them with melted butter for a smooth and glossy puree instead of pureeing with just stock or milk/half and half
Less dots, a sauce, something fresh and some textures. You can’t use a jus because you’ve got seafood. Maybe a light hollandaise or bearnaise.