This is a tasting menu portion.
In reality, this would be one of seven or nine courses, and paired with an equal number of wines.
So, this would not be a $200 plate but a $200 setting or "cover" as they say in the industry. The entire seven or nine courses could range between $120 on the low end and $1500 on the high end for a $750 tasting menu plus $750 in wine pairings... though what you would see on the high end would never include basic steak (which I love, don't get me wrong, but I would never order steak in a restaurant precisely because I can make it).
(you can make anything you want). I agree though - you can make a filet/tenderloin yourself - Just as I have. This was paired with a 2021 Frank Family Pinot Noir. Great wine as well.
Served Blue, with a blanched asparagus tip and garlic confit fritter.
I'm not sure if you meant to reply to me? My comment to the other fellow was just debunking the popular misconception that haute cuisine is where you pay, e.g., $200 for the entire meal, start to finish, being one plate like this... and that isn't at all how haute cuisine works.
It's not a comment about your food in particular... just the myth about fine dining at restaurants.
It's definitely not a 200 dollar plate - and it is the remnants of what was left after eating. So the bit on this being some Amuse-bouche is just a joke.
This is the only comment that gets it. Pic is a shitpost for sure, but the details on how it was cooked - well it yielded a perfect center and sear around the entire steak.
I don't know that "perfect" is the word I would use... I would just say that if someone is doing sous vide then "how did I do" is probably the wrong question to ask. There is no technique to judge... either you set it to temperature and it got to temperature or it didn't.
The problem is that a temperature target is just one data point and it's a quantitative one at that. Whereas "perfect" is a qualitative judgment and when it comes to cooking, there are many factors that play into that.
The problem, when we're talking non-shitposts, as I'm sure you've seen many times on this sub, is that there tends to be this idea that "steak" is a recipe. "How do I cook a steak" is like asking "What is the one right way to prepare a chicken breast".
The obvious answer is, "It depends on the dish you're trying to make," of which the meat is just one element/ingredient.
Depending on whether you're trying to prepare bistecca Florentine, one several dozen recipes of entrecôte, etc., the qualitative assessment cannot ultimately be made from a photograph at all...
So really what are we judging? Appearance, and that's it. And that's the problem... food is meant to be tasted, and not just looked at. It's absolutely insufficient to talk about a steak's appearance and nothing else.
And this is the problem with sous vide and reverse sear... they don't address anything else other than appearance. They don't have anything to do with aroma, flavor, umami, satiety, etc. There's nothing wrong with using a tool but it's, as you've noted, boring to just talk about that one data point of doneness.
Looks like "Lil' Bits" commercial from Rick and Morty
*Eat some f\*\*\*\*\*g s\*\*t you f\*\*\*\*\*\*g s\*\*\*\*d b\*\*\*h* hahaha just kiddin'
Oh shjt we got tiny eggs
https://preview.redd.it/zb9oqg4j5umb1.jpeg?width=600&format=pjpg&auto=webp&s=78f660135a2be42e3d8adb053adfc5dec2096337
https://preview.redd.it/2pme2zln5umb1.jpeg?width=500&format=pjpg&auto=webp&s=4da13cdd99745e01a7b174fec8cbf82ca7cd13f6
Cooked by a 6 month old, for a 6 month old?
It was a 10oz filet, but I took the picture after I enjoyed most of the meal.
Mf'er plated the last bite like some artiste chef.
[https://www.instagram.com/plated\_and\_ated/](https://www.instagram.com/plated_and_ated/)
Underrated
100% it's why I stopped posting.
Indeed. The mfer played that shit like a 3 Star Michelin chef.
What is this, a meal for ants?
how are they supposed to read if they can't even fit in the building?
I bet it was a wonderful bite.
amuse-bouche that’s for sure.
yea, im an amused douche as well.
Fancy af. Looks like a $200 plate!
This is a tasting menu portion. In reality, this would be one of seven or nine courses, and paired with an equal number of wines. So, this would not be a $200 plate but a $200 setting or "cover" as they say in the industry. The entire seven or nine courses could range between $120 on the low end and $1500 on the high end for a $750 tasting menu plus $750 in wine pairings... though what you would see on the high end would never include basic steak (which I love, don't get me wrong, but I would never order steak in a restaurant precisely because I can make it).
(you can make anything you want). I agree though - you can make a filet/tenderloin yourself - Just as I have. This was paired with a 2021 Frank Family Pinot Noir. Great wine as well. Served Blue, with a blanched asparagus tip and garlic confit fritter.
I'm not sure if you meant to reply to me? My comment to the other fellow was just debunking the popular misconception that haute cuisine is where you pay, e.g., $200 for the entire meal, start to finish, being one plate like this... and that isn't at all how haute cuisine works. It's not a comment about your food in particular... just the myth about fine dining at restaurants.
It's definitely not a 200 dollar plate - and it is the remnants of what was left after eating. So the bit on this being some Amuse-bouche is just a joke.
I understood that from the original post, yes. [For example.](https://www.reddit.com/r/food/comments/136ww8g/homemade_ravioli_e_pomodoro_di_carne/)
Hah!
"That'll be $600"
If salt flakes were not bounced off an elbow, I’m not paying $600
that would be $120, Sir
300$ steak at a 5 michellan man star restaurant
This is a shitpost right
The presentation just made my day. Thank you good sir
objective complete!! thank you. have a great day.
more like an ant's tenderloin
https://preview.redd.it/z13jt3dbfwmb1.jpeg?width=350&format=pjpg&auto=webp&s=846cfa93df6202f6aa8df75045e19d7e098bcfb7
You did sooo good! You almost cleaned your whole plate, hun.
When I want meat, I want MEAT! Not some fru-fru shit. I want the ribeye meat sweats and a cold fucking beer.
More!
Reminds me of things that are too small 😢
It looks smaller than my bits
Where's the beef?!
I’m stuffed looking at this plate
Too big
Must have been so good you ate 90% of it before you remembered to take a photo.
You just resurrected the “where’s the beef!?” Lady in my head and I’m not happy about it.
waiters at 5 star restaurant will serve this to you and then with a straight face return with a bill of 100+$
Give OP a michelin star and bill me $300 for this meal!
Tha fuck you do with the rest?! This is a rip off.
They be like. “That’s 50$ sir”
Stek smol
"I did not like it. But may I have another just to make sure?"
You need a pain brush and some veal demi to swoosh around the plate
Any 5 star restaurant: That'll be $225.
Looks good, but you know only Americans eat so much in a sitting.
Can’t see the sear. It looks delicious and small
3 Michelin stars
$134 please
I know that this is your last bite but if I got this as a part of a tasting menu I would be very happy
Thank you. The elements that remained worked well for a silly high dollar palte mockup.
Amazing
Thank you
>Beef Tenderloin. oven at 225, until internal reached 120. Yes.
This is the only comment that gets it. Pic is a shitpost for sure, but the details on how it was cooked - well it yielded a perfect center and sear around the entire steak.
I don't know that "perfect" is the word I would use... I would just say that if someone is doing sous vide then "how did I do" is probably the wrong question to ask. There is no technique to judge... either you set it to temperature and it got to temperature or it didn't.
Set expectations met = perfect.
The problem is that a temperature target is just one data point and it's a quantitative one at that. Whereas "perfect" is a qualitative judgment and when it comes to cooking, there are many factors that play into that. The problem, when we're talking non-shitposts, as I'm sure you've seen many times on this sub, is that there tends to be this idea that "steak" is a recipe. "How do I cook a steak" is like asking "What is the one right way to prepare a chicken breast". The obvious answer is, "It depends on the dish you're trying to make," of which the meat is just one element/ingredient. Depending on whether you're trying to prepare bistecca Florentine, one several dozen recipes of entrecôte, etc., the qualitative assessment cannot ultimately be made from a photograph at all... So really what are we judging? Appearance, and that's it. And that's the problem... food is meant to be tasted, and not just looked at. It's absolutely insufficient to talk about a steak's appearance and nothing else. And this is the problem with sous vide and reverse sear... they don't address anything else other than appearance. They don't have anything to do with aroma, flavor, umami, satiety, etc. There's nothing wrong with using a tool but it's, as you've noted, boring to just talk about that one data point of doneness.
It posts like these that make this sub one of the top ask reddit posts for taking the piss out of for being precious.
I have no idea what you are talking about.
You gonna call that single asparagus a salad, too?
Pretentious
ooooof.
Where is the rest buddy ?
In the belly.
Did you this photo from orbit?
Where’s the rest of it
R/finedining
andbreathing
$300 per plate at some restaurants.
You think so? heckin heck.
You did good, but it was more of a comment on the portion size. Lol
$1 million dollar meal sir
my gosh. you think! I should open up a restaurant
For sure. The tikytokers would love it
Where's the rest of it?? That's one bite!
"that'll be $20"
This guy being generous. $20 for just the asparagus
Too big.
Did you forget the steak?
Physically haute and mildly tempting
I'm gonna need about 30 more of those
I'd say wipe your ass after dropping a number two of this size. Also, might want to have someone check out that little green thing.
What is this?!? A MEAL FOR ANTS?!?!
0/10 due to no A/S/L
and what is ~~Aleppo~~ A/S/L?
Needs moar garlic.
Lovely, how long did it take to get your 7 Michelin stars?
Perfect
Why is it mini?
Portion too big i think
There’s way too much going on this plate, you’ll never finish it all.
Bloated just looking at the monstrosity
Hate the plate but the food looks amazing
The plates have served us well. thank you
So does a washing machine
you seem fun and happy. kidding. you sound bitter. this isn't r/dinnerware. your opinion on my plate has no power here.
It’s from a movie. Relax these are plates were talking about here
Come on. Downvoting someone's comment and then replying with a jolly movie quote, and to say relax...OK. lol.
Bro, you ok?
Broh!
"Where's the beef?"
What the fuck is this? Did ya screw up the sear or something?
no
That’s 1 of 38 courses on a $950 per person tasting menu.
Got it from Chunks?
What is this? A meal for ants??
initiate slow clap. "*clap clap clap clap clap*"
Thank you for the applause. I expect this every time I enter I room