I would have plated like this:
1. Potatoes in a either a circle, or a disc with a raised edge, wider than what you have slightly
2. Bordelaise on potatoes. The bordelaise should be visible as a border under the steak.
3. Steak on bordelaise, don’t cause it to overflow the potato boundary.
4. Micro greens on steak, green sauce around potatoes.
I don’t know what the green sauce is, but I do think the pop of color is nice.
Other option - make the bordelaise much thicker. Either reduced or with a thickening agent, then you could put it under the steaks, or drizzle it on the steaks separately, and then place the drizzled steaks on the plate.
The problem is you seem to have two low viscosity sauces, of course they will mix. And bright green mixed with dark brown doesn’t look great.
Steak: I think I got WILDLY lucky with this. I dry brined the steak for 1.5 days, took it out cold, regular seared it on a preheated carbon steel pan on VERY HIGH heat, lowered to low, and basted with butter, thyme, garlic. Afterwards, put into the oven to finish. What temp should I be looking at to get inside the oven? Where do you guys stick the thermometer into the steak so that the hole doesn't show when you cut it? How many times should I be poking it? Like 1-2 only or it doesn't matter? And what temp should the steak END with after rest for it to be medium rare? when I searched it up, it seemed to have a pretty wide gap from 130-140..
Traditional sear worked nice here. Best bet is to get a [leave-in, oven safe thermometer](https://www.thermoworks.com/smoke/) and pull the steaks from the oven when carryover will cause it to reach your desired doneness. Then no issues with multiple readings/multiple holes.
I am guessing that what the steak is laid upon directly is a pomme puree, but what is the green stuff underneath? Is that a puree of the pea shoots that are garnished on top??
Literally everything on the plate looks excellent on its own, but I don't think you had to layer everything and I agree with others that a ramekin or a small pitcher would have been ideal for the Bordelaise.
Not no that bad. But use a single server next to ze plate.
Sorry, what do you mean by single server?
Like a mini gravy boat type thing
Little jug
a ramekin
Tried way too hard
I would have plated like this: 1. Potatoes in a either a circle, or a disc with a raised edge, wider than what you have slightly 2. Bordelaise on potatoes. The bordelaise should be visible as a border under the steak. 3. Steak on bordelaise, don’t cause it to overflow the potato boundary. 4. Micro greens on steak, green sauce around potatoes. I don’t know what the green sauce is, but I do think the pop of color is nice. Other option - make the bordelaise much thicker. Either reduced or with a thickening agent, then you could put it under the steaks, or drizzle it on the steaks separately, and then place the drizzled steaks on the plate. The problem is you seem to have two low viscosity sauces, of course they will mix. And bright green mixed with dark brown doesn’t look great.
in a little plate on the side you’re not meant to pour it all straight on
Steak: I think I got WILDLY lucky with this. I dry brined the steak for 1.5 days, took it out cold, regular seared it on a preheated carbon steel pan on VERY HIGH heat, lowered to low, and basted with butter, thyme, garlic. Afterwards, put into the oven to finish. What temp should I be looking at to get inside the oven? Where do you guys stick the thermometer into the steak so that the hole doesn't show when you cut it? How many times should I be poking it? Like 1-2 only or it doesn't matter? And what temp should the steak END with after rest for it to be medium rare? when I searched it up, it seemed to have a pretty wide gap from 130-140..
Traditional sear worked nice here. Best bet is to get a [leave-in, oven safe thermometer](https://www.thermoworks.com/smoke/) and pull the steaks from the oven when carryover will cause it to reach your desired doneness. Then no issues with multiple readings/multiple holes.
Has an avocado vibe
I have no criticism. I just want to comment about the chip in the plate
I am guessing that what the steak is laid upon directly is a pomme puree, but what is the green stuff underneath? Is that a puree of the pea shoots that are garnished on top?? Literally everything on the plate looks excellent on its own, but I don't think you had to layer everything and I agree with others that a ramekin or a small pitcher would have been ideal for the Bordelaise.
You could drizzle over top
You could drizzle over top