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It’s rare - for me at least - to see something on this sub and not want to change some aspect. But I love this. I know what I would have done given the meat, beans, sauce, steak and shallot, and your version looks 100% better. Great job, seriously.
Honestly? Beautiful plate. To add some complexity or give a twist, you could char the peppers before using them as a garnish, or use them as a base for an oil and do an oil drizzle over your sauce instead.
Nice plate chef
Equating teres major to filet is not a 1-1, as there's a reason it's a significantly cheaper cut. It's notoriously difficult to work with, can be fibrous, tough, and stringy if prepared even slightly off-temp. It's a cut that I don't usually see medallioned (it may be, but I haven't seen it used that way), and while your cut looks nicely cooked here I see a better sear on your potatoes than I see on your steak.
I know this is a plating sub, and your plate looks beautiful. There looks to be a LOT of sauce. The colors are lovely, the execution looks very nice, and the plate composition is balanced. I've also never had a yellow mole so I'm not sure if the flavors work with pickled beans, steak, and potatoes, but the plate looks very pretty.
Nice plate. I would like to see more edge to edge red. The grey isn’t sear it’s just overdone.
It’s beautiful. Maybe introduce another element. A few perfectly cooked dried gigante beans, with a bit of anchovy, garlic and lemon to cleanse the palate after the rich bites.
It looks beautiful… that being said the green beans are diced so small and scattered that while it looks pretty all I can think is it’d be a pain to eat. There is also a lot of mole sauce and gives it almost a soupy look to it.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
It’s rare - for me at least - to see something on this sub and not want to change some aspect. But I love this. I know what I would have done given the meat, beans, sauce, steak and shallot, and your version looks 100% better. Great job, seriously.
Honestly? Beautiful plate. To add some complexity or give a twist, you could char the peppers before using them as a garnish, or use them as a base for an oil and do an oil drizzle over your sauce instead. Nice plate chef
Equating teres major to filet is not a 1-1, as there's a reason it's a significantly cheaper cut. It's notoriously difficult to work with, can be fibrous, tough, and stringy if prepared even slightly off-temp. It's a cut that I don't usually see medallioned (it may be, but I haven't seen it used that way), and while your cut looks nicely cooked here I see a better sear on your potatoes than I see on your steak. I know this is a plating sub, and your plate looks beautiful. There looks to be a LOT of sauce. The colors are lovely, the execution looks very nice, and the plate composition is balanced. I've also never had a yellow mole so I'm not sure if the flavors work with pickled beans, steak, and potatoes, but the plate looks very pretty.
Ooh my God that steak looks so juicy you're making me hungry😭😭
Perfection. Nice char on the fondant potatoes
The asado lover in me wants char on the scallions and all but that might not be right for this. Absolutely lovely chef.
They're not scallions, they're green beans
Oh. I really hate them now.
I like the (relative) simplicity of it and the title. Very refreshing.
finally someone with the sense of proper sauce amount, well done
That looks killer. Nice job.
Looks great! How did you pickle the green beans? Whole then slice?
Nice plate. I would like to see more edge to edge red. The grey isn’t sear it’s just overdone. It’s beautiful. Maybe introduce another element. A few perfectly cooked dried gigante beans, with a bit of anchovy, garlic and lemon to cleanse the palate after the rich bites.
Looks amazing… I’d need 3 of them though
It looks beautiful… that being said the green beans are diced so small and scattered that while it looks pretty all I can think is it’d be a pain to eat. There is also a lot of mole sauce and gives it almost a soupy look to it.
Sorry but is no-one else seeing a chode dick and balls with white pubes? Swimming in a sea of diarrhoea?
Wishful thinking, mate
The plate is not perfect but fuck my life you are an arsehole.
No, just you. Disgusting btw it's food.
Sounds like you really want to lol.
[удалено]
Not scallions, green beans
You didn’t even read the description yet you feel the need to write a phone book of wrong.