Course number 3. This was done almost like a dance. Everything in rhythm right up to plating. And dear God was this easily the best meal I've ever made. The contrast of flavors were out of this world. The next best comparatively would be going to a 1 star michelin restaurant.
From left to right:
Hassleback sweet potato. Slow roasted and basted every 20 minutes with a whipped garlic butter. Topped with Italian bread crumbs. Underneath was a carrot puree for color and allowing the potato to stick better to the plate.
In between are stupidly slow sauted carrots. You keep the butter barelt foaming so the fats don't separate. Add cognac and ignite flame. Add brown sugar and reduce to a glaze.
Filet mignon sous vide for 2 hours at 134.5F. Seated via cast iron at 600f and basted with butter, thyme and rosemary. Topped with a whipped garlic butter that was hand rolled.
Broiled lobster tail (which failed to butterfly properly). Basted with lemon whipped butter and paprika.
