Most Helpful Girls
A bernaise is hollandaise sauce
With reduced tarragon folded in to it. Using meat stock from beef that has cooked in a skillet is a base for gravy.
If you add tomato sauce to a bearnaise it a Sharone sauce which will work well with fish.
We'll start by addressing the fact that you ruined the stake when you passed medium. Now it's charred.
Watch any insult compilation from Gordon Ramsey, I think he can explain it better.
I'm not a chef at all, but the plating is pretty messy as well.
Maybe next time just sear the steak on a hot pan/skillet, then finish in the oven. No need to cake it in seasoning, just a glaze. Go for about medium rate to medium and let the meat speak for itself. As a standalone dish, the steak really needs to be able to, well, stand alone. It's dry, probably a bit tough as well. The sauce isn't really necessary, as it isn't helping anything.
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Most Helpful Guys
Did you take a shit in the blender and then apply it to your food?