Filet Mignon, Mashed Yukon Gold Potatoes, Lemon Sage Béchamel and Sage Brown Butter
Filet Mignon, Mashed Yukon Gold Potatoes, Lemon Sage Béchamel and Sage Brown Butter
by pirate_turtle__
5 Comments
CatzMeow27
The flavors sound lovely, but I’m not feeling the whole bunch of fresh sage as garnish. A few leaves crisped in the brown butter would be lovely and would contribute to the texture of the meal. The swoosh of potatoes and the puddle of butter both feel messy. Maybe the butter could be cooled and you could scoop a pretty quenelle for the top of the steak. Not sure how to best present the potatoes, but I’m sure somebody here can offer some ideas.
If reworked, I bet this dish would shine.
UnderLook150
That isn’t browned butter, than is just melted butter.
And raw herbs like that aren’t great to eat.
What I would do, is only change the butter and sage. I’d slowly fry the sage in the browning butter.
Otherwise looks pretty good. Nice sear, nice quality finishing salt. Looks like it has great height.
meggerplz
looks like the Swedish Chef
wearingabear11
The pool of butter is weird on this plate when you already have 2 other fatty components (bechamel and mash). Incorporate that brown butter flavor in either the mash or bechamel. You can also echo it while cooking the steak in a pan, and finishing it with brown butter, garlic and sage.
Then the other thing is something to cut through all that richness, you have 3 very rich and fatty components, and nothing to cut through that and balance out the dish. My best guess is that lemon is strong enough in the bechamel to cut through it.
yells_at_bugs
A bit dark on the actual plate, but the dish sounds exquisite.
5 Comments
The flavors sound lovely, but I’m not feeling the whole bunch of fresh sage as garnish. A few leaves crisped in the brown butter would be lovely and would contribute to the texture of the meal. The swoosh of potatoes and the puddle of butter both feel messy. Maybe the butter could be cooled and you could scoop a pretty quenelle for the top of the steak. Not sure how to best present the potatoes, but I’m sure somebody here can offer some ideas.
If reworked, I bet this dish would shine.
That isn’t browned butter, than is just melted butter.
And raw herbs like that aren’t great to eat.
What I would do, is only change the butter and sage. I’d slowly fry the sage in the browning butter.
Otherwise looks pretty good. Nice sear, nice quality finishing salt. Looks like it has great height.
looks like the Swedish Chef
The pool of butter is weird on this plate when you already have 2 other fatty components (bechamel and mash). Incorporate that brown butter flavor in either the mash or bechamel. You can also echo it while cooking the steak in a pan, and finishing it with brown butter, garlic and sage.
Then the other thing is something to cut through all that richness, you have 3 very rich and fatty components, and nothing to cut through that and balance out the dish. My best guess is that lemon is strong enough in the bechamel to cut through it.
A bit dark on the actual plate, but the dish sounds exquisite.