Tenderloin and Fondant Potato with master stock reduction and preserved lemon chimichurri
Potato cooked in masterstock. Personally I like the plating of first picture but there wasn't enough chimi for the steak. Also planning on finishing with an orange fluid gel next time. Any thoughts and feedback appreciated.
by Bassplayer421
2 Comments
lcdroundsystem
The cook is a bit too much. What is covering the potato? Shiso? How are the shallots treated?
Also in the second pic the chimichuri hides the beef. Maybe purée it and sauce the plate under the beef.
If color is what you’re going for with the leaf maybe try making it into an oil
stoneman9284
First, this looks awesome and much nicer than anything I make at home!
I don’t really get the leaf on the potatoes. A good fondant is beautiful. I agree with the other person, a green oil would look nice, with or instead of your orange fluid gel idea. I actually think less chimi like the first picture looks better, or maybe kinda stack it higher instead of wider. Sauce is beautiful but would make the plate pretty stunning if you could get a more perfect circle.
I got here from the SV sub and I think you’re just searing too long. That explains the grey band and why it looks more done than 130 (although this would be perfect for me honestly). If you can’t get the crust you want in less time, your pan isn’t hot enough and/or there’s too much fat in it. Or try wanting less severe of a crust lol.
2 Comments
The cook is a bit too much. What is covering the potato? Shiso? How are the shallots treated?
Also in the second pic the chimichuri hides the beef. Maybe purée it and sauce the plate under the beef.
If color is what you’re going for with the leaf maybe try making it into an oil
First, this looks awesome and much nicer than anything I make at home!
I don’t really get the leaf on the potatoes. A good fondant is beautiful. I agree with the other person, a green oil would look nice, with or instead of your orange fluid gel idea. I actually think less chimi like the first picture looks better, or maybe kinda stack it higher instead of wider. Sauce is beautiful but would make the plate pretty stunning if you could get a more perfect circle.
I got here from the SV sub and I think you’re just searing too long. That explains the grey band and why it looks more done than 130 (although this would be perfect for me honestly). If you can’t get the crust you want in less time, your pan isn’t hot enough and/or there’s too much fat in it. Or try wanting less severe of a crust lol.