Butchered the presentation, playing with sauces. Lessing playing a bit more. Should the sauce be on top of the steak or does that take away from the star of the show? Not a chef by any means. I just really enjoy cooking.
by ttimetony
2 Comments
LazerIceDude
That sauce looks really thin, try starting with some basic French sauces as your foundation and build from there.
Keeptryinh
White wine on red meat? I’d suggest you stick with the basics first. Going to school in France, I was told to not get creative until I learned professional recipes well. Red meat red wine. Sauce needs to be thickened and strained. Most of the times on the bottom unless meet has been cooked in it. Center all the food in the middle of the plate. It’s a bit flat and spread. But the meats cooking temperature looks perfectly rare as I love it!
2 Comments
That sauce looks really thin, try starting with some basic French sauces as your foundation and build from there.
White wine on red meat? I’d suggest you stick with the basics first. Going to school in France, I was told to not get creative until I learned professional recipes well. Red meat red wine.
Sauce needs to be thickened and strained. Most of the times on the bottom unless meet has been cooked in it. Center all the food in the middle of the plate. It’s a bit flat and spread. But the meats cooking temperature looks perfectly rare as I love it!