my TaKe On MeaT

For our last powerpoint food presentation, I decided to take on the Beef Tenderloin.  I challenged myself to put as much cooking methods I can apply in one dish.  It may be not practical or downright wrong, but at least I tried.  A young chef should never be discouraged easily, and must think each dish as a blank canvass, and all the ingredients are the colors that will bring it to life.

Pepper Crusted Tenderloin set on a rosette of sauted vegetables served with sweet potato fritters on mashed potatoes and garnished with ratatouille