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Fine dining steak plating

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Char-grilled beef fillet, silky smooth potato puree, and asparagus topped with smoked garlic, thyme butter and roasted fennel, an impressive main course! Wedding Food Main Course, Food Main Course, Thyme Butter, Smoked Garlic, Design Cibo, Tofu Marinade, Gourmet Food Plating, Beef Fillet, Roasted Fennel

Beef Fillet, Potato Puree, Roasted Fennel, Asparagus, Smoked Garlic & Thyme Butter - Temptation For Food

Ingredients (serves 2) 2 x beef fillet (250g-300g) Sea salt & cracked pepper Grapeseed oil or extra virgin olive oil 1/2 fennel bulb 1 bunch asparagus Sorrel leaves or micro herbs for garnish Smoked Garlic Thyme Butter 100g unsalted butter 1 smoked garlic or garlic clove, crushed 1 tablespoon thyme…

Wedding Food Main Course

Food Main Course

Gourmet Food Plating

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Everything #tastes good when you are hungry 🥘🍲

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Steak & mash. Simple food. 🍴#yummy #homecooking #plated #hearty #food #steak #potato #gravy #brusselsprouts #masterchefau #instafood 👉🏼 For… Chicken Steak Plating, Easy Food Photography, Season Salt, Hearty Food, Food Steak, Dr Israr, Food Deserts, Gourmet Food Plating, Plating Ideas

Chicken Steak Plating

Steak & mash. Simple food. 🍴#yummy #homecooking #plated #hearty #food #steak #potato #gravy #brusselsprouts #masterchefau #instafood 👉🏼 For…

Chicken Steak Plating

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Pin by Reina Hayasaka on cooking | Gourmet food plating, Fine dining recipes, Food plating techniques

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Phunghew Hachikime

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Essen

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Steak with asparagus and mashed potatoes on plate in restaurant How To Plate Steak And Mashed Potatoes, Fine Dining Steak Plating, Mashed Potatoes Presentation, Steak Wedding Dinner, 5 Star Food Plating, Fine Dining Appetizers Ideas, Restaurant Plates Ideas, Steak Plating Presentation, Breakfast Plate Presentation

Steak with asparagus and mashed potatoes on plate in restaurant

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How To Plate Steak And Mashed Potatoes

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Breakfast Plate Presentation

Sukiyaki, a Japanese dish of slivers of beef simmered in slightly sweet, soy sauce, mirin and dashi stick, is here turned on its head by Angelo Sato. Beef cooked sous-vide for 48 hours is served with a thick, reduced sukiyaki sauce and topped with chargrilled asparagus and a deep-fried crispy egg. Angelo recommends using highly marbled wagyu or rib eye for the beef. Japanese Dishes, Sukiyaki Sauce, Sukiyaki Recipe, Sweet Soy Sauce, Crispy Egg, Steak Dishes, Great British Chefs, Sous Vide Recipes, Fine Dining Recipes

Sukiyaki

This version of sukiyaki from Angelo Sato involves beef cooked sous-vide for 48 hours topped with chargrilled asparagus and a deep-fried crispy egg.

Great British Chefs

Japanese Dishes

Sukiyaki Recipe

Sweet Soy Sauce

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Filet Mignon with Mustard Cream and Wild Mushrooms

These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.

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Steak Plating

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Balsamic Glazed Beef Medallions with Caramelized Onion Risotto and Lemon Garlic Asparagus | Food Blog

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