**Creating a Beautiful Steak Dinner: A Step-by-Step Guide**

When it comes to cooking a steak dinner, many of us focus on the main event – the steak itself. However, we often overlook the importance of presentation and flavor balance. In this article, we'll take you through a step-by-step guide on how to create a stunning steak dinner that will delight your taste buds and impress your guests.

**The Steak: The Star of the Show**

We begin with two beef tenderloins, which are seasoned liberally with both kosher salt and freshly ground pepper. These tenderloins are then set aside to rest while we attend to our supporting players. First, we have some tricolor fingerling potatoes that are tossed with a little bit of olive oil, kosher salt, freshly ground pepper, and roasted at 425 degrees Fahrenheit for 20 to 25 minutes until they pick up some nice color.

**A Twist on Chimichurri Sauce**

Next, we create an interesting twist on chimichurri sauce. Into a food processor goes one bunch of parsley stems, removed – Kelly was kind enough to bring in the parsley, and not cilantro, as I have an aversion to it. We then add an avocado to the mix, which will aid in both flavor and creaminess, making this sauce vegan-friendly even though we're making a steak. The sauce is completed with the juice of one lime, a clove of garlic, and seasoned to taste with kosher salt and freshly ground pepper.

**Slowly Adding Olive Oil**

While the food processor is running, we slowly add a few tablespoons of olive oil in a slow steady stream. This helps the sauce emulsify and will also help scrape down the sides as necessary. We taste for seasoning and adjust as needed. Now that our sauce is ready, it's time to make some compound butter – aka butter with stuff in it.

**Compound Butter: The Finishing Touch**

For our compound butter, we mash together a small bunch of parsley stems, removed and finely chopped, one minced clove of garlic, a pinch of kosher salt, and one stick of room temperature unsalted butter. This will add a beautiful, flavorful twist to our dish. Now that we have our sauce and compound butter ready, it's time for the main event – cooking the steaks.

**Cooking the Steaks: The Perfect Sear**

We generously lubricate a pan with vegetable oil and get it scorching hot until there are little wisps of smoke coming off the oil. Then, we sear the steak on each side for two to three minutes, depending on the thickness of the tenderloin. Optionally, we baste the steak with compound butter to add an extra layer of flavor. Once cooked, the steaks are then placed in a 400-degree Fahrenheit oven until they reach an internal temperature of 135 degrees Fahrenheit.

**Resting and Styling**

After cooking, the steaks are removed from the oven and let them rest for at least 10 minutes under foil before styling and serving. This allows the juices to redistribute, making the steak even more tender and flavorful. Now it's time to plate our dish.

**The Final Touches: Plating and Garnishing**

To finish off our beautiful steak dinner, we add a generous helping of chimichurri sauce on top of the steak or vice versa – your choice! We also add some roasted potatoes and a green salad on the side. The fingerling potatoes have really interesting shapes and colors, with dark deep purple, lighter blush purple, and golden brown tones that look stunning together.

**The Final Touches: Garnishing and Serving**

To garnish our dish, we add some baby little cherry tomatoes to give it a pop of color and freshness. You can also add more pepper sauce on top, like you did earlier, for an extra burst of flavor. The salad greens should be taller than the steak, creating a beautiful balance of flavors and textures.

**Closing Thoughts: Taking It to the Next Level**

When it comes to cooking, taking just a few extra minutes to focus on presentation and flavor balance can make all the difference. By following these simple steps, you'll not only impress your guests with a stunning dish but also create an unforgettable culinary experience that will leave them wanting more. Remember, when you eat with your eyes first, it's amazing how much better the flavors taste!

"WEBVTTKind: captionsLanguage: enhey guys one of the most difficult parts of cookery is plating up the final products people ask them for help all the time but I have no idea what I'm doing Kelly blunt a professional food stylist however knows exactly what she's doing Kelly what are we gonna do today we're gonna take some beautifully made home cook dishes and elevate them I'm going to show you how to make them look absolutely beautiful for the people that you love at home sounds good let's get down to basics so plating up food is a huge challenge especially for newcomers to the kitchen once you have any advice to people who just want to improve the presentation there's a little bit great question so one thing I love about plating food is you really are just telling a story of the food that you're making so ever example with steak I mean what do you think about when you think of steak you think of something that's hot and sizzling and you know beautifully seasoned maybe you see some flaky salt and some juices on it those are the flavor cues that we really want to highlight when we're plating the dish so we'll use contrasting color with a beautiful green chimichurri sauce a beautiful red sauce or we could use flaky salt and coarse ground pepper to highlight texture all those fun things there's a lot of traffic chimichurri sauce I got you covered man we're using parsley I heard you didn't like it we're not doing it thank you for taking that what else we're gonna get into besides fake for that yes tremendous take we're gonna do a beautiful baked potato soup we're gonna do some melty cheese on top some crispy bacon a little bit of extra credit with some fried potato skins on there for another little texture cue and then we're also gonna do some beautiful fresh marinara pasta with basil and Shea parmesan tre magnifique all right then let's get started shall we let's do it first up creamy potato soup we start by peeling and dicing 2 pounds of russet potatoes saving the skins for a little surprise you'll see in just a bit once the potatoes are chopped we're melting two tablespoons of butter and a large pot over medium heat to which we'll add the bottom ends of one bunch of chopped scallions saving the green tops for later once those begin to soften add the potatoes what a quart of whole milk bring the whole affair to a boil and reduce to a simmer for around 15 minutes or until the potatoes are tender while the soup simmers the skins come back into the picture we're frying the potato skins in olive oil to make the crispy topping for our soup that will add texture you can both see with your eyes and feel with your mouth or hands if you don't own a spoon once those are crispy and golden brown fish them out and let them drain on a paper towel our peels are prepared and our soup has simmered and it's ready to blitz with an immersion blender don't make it too too smooth we still want some whole chunks of potato in there for texture and like any proper loaded baked potato it's time to add half of sour cream cheese and a generous pinch of kosher salt stir everything together until well incorporated at which point it's time to let Callie build a beautiful bowl of this stuff shall I you shall and her you shall you know a good tip about plating soup you don't want to overfill your bowl so that the soup is right at the rim of the bowl and people are spilling soup everywhere you want to leave a little room for people to dunk in dunk some bread all that fun stuff I would do a little bit more beautiful yeah and yes I think that we can agree that that's not very Instagram right but if I saw that on Instagram I'd be like why you posting in prison food right it's not like let's leave that out why are you posting you know in 1920s yes novel food yes can I have some more please no this is beautiful potato soup it tastes so good but right now looking at it it's not giving us the flavor cues and it's not making us think that it's delicious it looks sort of just like potato puree but see what I love about what Andrew did there is we have some chunks of potato floating in the soup and really when you plate soup you want to give ingredient cues and so that someone immediately knows this is potato soup we're already seeing some pieces of potato at the top and that's really why we didn't puree the whole thing into oblivion because I want the chunks of potato in there to reduce potato soup yes it's perfect yeah should we see a little touch to see the chunks second soup q is the slow dude baked potato soup so of course we're gonna have cheese and when I put cheese on top I like this orange cheese because it's a good color contrast with this cup with the Beijing color I put it on bottom so that it melts into the soup so it reads is warm and comforting and it doesn't look cold yeah yes those already who's ready yeah it's like a little nest of cheese if you put the cheese on the bottom with the hot soup the cheese melts into the size which looks really pretty and just makes people want to dive in so we have our cheese and the next thing we're gonna put on here is bacon and what I like to do is kind of just use my hands and tear pieces off and these curly ridges on the top look really pretty kind of stacked in the cheese the way we got these curly ridges is by Fanning the bacon out on the baking sheet so I didn't just lay it flat I made little crinkles in the bacon so that when it baked it was really pretty and wavy and I think this kind of bacon looks so much more natural and delicious and if we had just put like a bacon bits from my can and just plopped it on top like these brown bits here yeah I get some color do it yeah I love it you know as much bacon as you want to give people be generous you know be good person yeah sort of thing give the people support okay so probably what I'm gonna do next is sour cream so the sour cream can kind of melt into the soup a little bit so it reads is warm too so typically what I do is just kind of smooth it out kind of create little pretty waves in it and then kind of scoop up like that so you add that little Ridge and I just scooped up the ridge just like one then I'm just gonna yeah just gorgeous and sometimes I'll just do a little extra sweeps in it like just to add a little extra texture so we're not just putting like a glob it looks more like it's textured no that's pretty next stop is through this gritty State against the other love the texture that he's adil up there salty and crisp yeah just place it on top however you like I kind of even like seeing this little edge you know the little edge of the skin yeah so maybe kind of just you know poking them up that's pretty and maybe and having a little extra piece kind of dipped into the soups nice too and then the last thing that everybody tender needs is scallions or chives we have the green parts of the scallions we chopped earlier and what I would do is kind of just you don't to cover it all up just kind of lightly scatter gorgeous these look beautiful and then if you want to finish with like a little extra flaky salt I think some crack pepper would be beautiful that's perfect so we're just gonna lightly just add a little texture see how that adds just a little bit beautiful yes that's nice how much better is that then the first iteration is a flat layer of just flat whitish right just a cream yeah math so we all right shears man that tastes as good as it looks Oh mm-hmm we have conquered the world of the soup what's next spaghetti more specifically boxed pasta and jarred sauce routes prove that you can turn these pantry items into something that looks and tastes fabulous first we start by boiling 1 pound of spaghetti and draining it a few minutes shy of the package directions so we can finish it in the sauce meanwhile we're gonna simply saute some colorful cherry tomatoes and a little bit of olive oil until they're literally bursting with flavor or just bursting once the tomatoes are cooked they go into a large saute pan over medium heat with a big glug of your favorite marinara sauce and the al dente pasta stir it all together add a splash of reserved pasta cooking water and cook for one to two minutes until the sauce is cohesive and emulsified and bristling with color and flavor at this point you can add a big old pad of butter for flavor bonus points then we're gonna add a little bit of Parmesan cheese and then it's time to style and serve so the way that I like to plate pasta is to do it a little bit by a little bit and build it so I'll kind of put it in strategically into the bowl maybe twirl it a little with my tongs here and then we're gonna go in with this meat fork and we're gonna make some big pearls little rhythmic shapes yeah yeah yeah okay cool so we kind of have these little mounds and then I'm gonna go in I'm gonna use this which is a tip you taught me which I love makes kind of some bigger twirls Oh see this is brilliant twirling after the fact after the fact whatever little bunches I always twirl and then put in to play this this is a great idea yes you twirling after the fact to make some really pretty little mountains of pasta so it kind of creates a pretty shade and kind of creating this little knot it was nice and so pretty and then we're gonna add the tomatoes on top so we can read that tomato flavor in the recipe as well and I kind of put the tomatoes in little pockets wherever it feels like it wants to be at home and I love that we did different colors too like you don't have to just do red your classic red cherry you know Tomatoes you could do yellow you could do purple you could do sometimes they're kind of a lighter green shade yeah it's perfect yeah get your base on we think about this guy for the center that looks awesome look at that pop of green with the red and the brown module in the corner yeah do it just cuz on camera it looks a little naked over there right there that was great so just like we did the tomatoes your evening out yeah they're up sometime default logo and then we're just gonna add a couple of like strands of cheese one of these chunkier pieces oh snap oh snap that was a long one kind of twirly guys little bit more baby just go for it what's not so and I like a little crushed red pepper Oman so I might add some of that if we have some I got some this took five minutes more than just slapping it together and instead we got something that I'd be very proud to serve to my friends with family absolutely me too and to us for the owl yet right now a woman so perfect I'm kind of scared that I can eat this whole thing by myself like five sat down for a second that would really happen you know what I mean yeah unfortunately I do you know what I think we need now some red meat yeah we've been pretty carbon Keys heavy we haven't done a lot of potatoes and a lot of pasta so let's do a little bit of me let's do a me all right what we're gonna start with two beef tenderloins that we're gonna season liberally with both kosher salt and freshly ground pepper then we're gonna set those aside to rest while we contend with our supporting players first some tricolor fingerling potatoes that we're gonna simply have lengthwise toss with a little bit of olive oil kosher salt freshly ground pepper and roast at 425 degrees Fahrenheit for 20 to 25 minutes until they picked up some nice color and our fork tender next up an interesting twist on chimichurri sauce into a food processor goes one bunch of parsley stems removed you can of course use cilantro if that's your bag but Kelly knows about my aversion to the green soap and she was kind enough to bring parsley we're then adding an avocado to the mix which is going to aid in both flavor and creaminess it also makes this sauce vegan friendly even though we're making a steak complete the sauce with the juice of one lime a clove of garlic and season to taste with kosher salt and freshly ground pepper then while the food processor is running we're gonna slowly add a few tablespoons of olive oil in a slow steady stream which is gonna help the sauce and Mull safai scrape down the sides as necessary taste for seasoning and we're almost ready to rock but first we got to make some compound butter aka butter with stuff in it in this case a small bunch of parsley stems removed and finely chopped one minced clove of garlic a pinch of kosher salt added to one stick of room temperature unsalted butter mashed together until a homogeneous flavorful mosaic now time for my favorite part cooking the steaks we are generously lubricating a pan with vegetable oil and getting it screamin hot to the point where there's little wisps of smoke coming off the oil add the steak sear on each side for two to three minutes and then optionally baste with butter to learn more about this process go check out my episode of basics on steak once the steaks are nicely basted we're throwing them in a 400 degree fahrenheit oven until they reach an internal of 135 degrees Fahrenheit let them rest for at least 10 minutes under foil before styling and serving it awesome okay so I'm gonna start out with our sauce and I'm just gonna put a generous I'm thinking I want the steak front and center you know when people get the steak I want them to see it first and so we can just put this steak right there on top of the sauce or you pick which one you want gorgeous and you can kind of see that greenery on it so nicely did not look great yes and then we're gonna add the compound butter on top and I like just to do a little bit of a gourmet dollop there and then kind of let it this way yes and then kind of let it melt in so we're gonna add our roasted potatoes and the green salad on the side so these are fingerling potatoes which have really interesting shapes and colors I love that we have the dark deep purple that kind of lighter blush purple and then also the golden brown of the yellow potatoes it looks so good and then we're gonna finish it off with a green saddle so if you want to add some greens for me but you don't overwhelm the steak so when you plate this just think about you know what your salad greens to be taller than the state or they're like a mountain of greens keep on that's new that's pretty that's beautiful and then I'm gonna add some really baby little cherry tomatoes here so this looks great and I won't you can even add some more pepper sauce on top like you did earlier something peppered with the salad it looks beautiful looks gorgeous yeah that's a nice yeah and I think we I think we can eat this we should definitely try this one out really quite good yeah richness from the butter you got acid from the chimichurri it's well done well sort of I'll make that pick out there there you go I only thanks so much for showing us some really practical tips on how to make our food a little bit prettier any closing thoughts with people at home they want to make their food look a little nicer you know you can do this this is all very simple takes just an extra 5 10 minutes and make beautiful and I promise you eat with your eyes first you're really gonna love it that's the expression for you with your eyes first you do absolutely it makes your food taste even better we're gonna work on bone apathy other go these dishes look great and they taste even better we eat with our eyes first after also paying a little extra attention to the presentation of your food can work wonders if you're interested in seeing more from Callie she has her own youtube show all about beautifying food called plate it perfect just click the link the video's description to check it outhey guys one of the most difficult parts of cookery is plating up the final products people ask them for help all the time but I have no idea what I'm doing Kelly blunt a professional food stylist however knows exactly what she's doing Kelly what are we gonna do today we're gonna take some beautifully made home cook dishes and elevate them I'm going to show you how to make them look absolutely beautiful for the people that you love at home sounds good let's get down to basics so plating up food is a huge challenge especially for newcomers to the kitchen once you have any advice to people who just want to improve the presentation there's a little bit great question so one thing I love about plating food is you really are just telling a story of the food that you're making so ever example with steak I mean what do you think about when you think of steak you think of something that's hot and sizzling and you know beautifully seasoned maybe you see some flaky salt and some juices on it those are the flavor cues that we really want to highlight when we're plating the dish so we'll use contrasting color with a beautiful green chimichurri sauce a beautiful red sauce or we could use flaky salt and coarse ground pepper to highlight texture all those fun things there's a lot of traffic chimichurri sauce I got you covered man we're using parsley I heard you didn't like it we're not doing it thank you for taking that what else we're gonna get into besides fake for that yes tremendous take we're gonna do a beautiful baked potato soup we're gonna do some melty cheese on top some crispy bacon a little bit of extra credit with some fried potato skins on there for another little texture cue and then we're also gonna do some beautiful fresh marinara pasta with basil and Shea parmesan tre magnifique all right then let's get started shall we let's do it first up creamy potato soup we start by peeling and dicing 2 pounds of russet potatoes saving the skins for a little surprise you'll see in just a bit once the potatoes are chopped we're melting two tablespoons of butter and a large pot over medium heat to which we'll add the bottom ends of one bunch of chopped scallions saving the green tops for later once those begin to soften add the potatoes what a quart of whole milk bring the whole affair to a boil and reduce to a simmer for around 15 minutes or until the potatoes are tender while the soup simmers the skins come back into the picture we're frying the potato skins in olive oil to make the crispy topping for our soup that will add texture you can both see with your eyes and feel with your mouth or hands if you don't own a spoon once those are crispy and golden brown fish them out and let them drain on a paper towel our peels are prepared and our soup has simmered and it's ready to blitz with an immersion blender don't make it too too smooth we still want some whole chunks of potato in there for texture and like any proper loaded baked potato it's time to add half of sour cream cheese and a generous pinch of kosher salt stir everything together until well incorporated at which point it's time to let Callie build a beautiful bowl of this stuff shall I you shall and her you shall you know a good tip about plating soup you don't want to overfill your bowl so that the soup is right at the rim of the bowl and people are spilling soup everywhere you want to leave a little room for people to dunk in dunk some bread all that fun stuff I would do a little bit more beautiful yeah and yes I think that we can agree that that's not very Instagram right but if I saw that on Instagram I'd be like why you posting in prison food right it's not like let's leave that out why are you posting you know in 1920s yes novel food yes can I have some more please no this is beautiful potato soup it tastes so good but right now looking at it it's not giving us the flavor cues and it's not making us think that it's delicious it looks sort of just like potato puree but see what I love about what Andrew did there is we have some chunks of potato floating in the soup and really when you plate soup you want to give ingredient cues and so that someone immediately knows this is potato soup we're already seeing some pieces of potato at the top and that's really why we didn't puree the whole thing into oblivion because I want the chunks of potato in there to reduce potato soup yes it's perfect yeah should we see a little touch to see the chunks second soup q is the slow dude baked potato soup so of course we're gonna have cheese and when I put cheese on top I like this orange cheese because it's a good color contrast with this cup with the Beijing color I put it on bottom so that it melts into the soup so it reads is warm and comforting and it doesn't look cold yeah yes those already who's ready yeah it's like a little nest of cheese if you put the cheese on the bottom with the hot soup the cheese melts into the size which looks really pretty and just makes people want to dive in so we have our cheese and the next thing we're gonna put on here is bacon and what I like to do is kind of just use my hands and tear pieces off and these curly ridges on the top look really pretty kind of stacked in the cheese the way we got these curly ridges is by Fanning the bacon out on the baking sheet so I didn't just lay it flat I made little crinkles in the bacon so that when it baked it was really pretty and wavy and I think this kind of bacon looks so much more natural and delicious and if we had just put like a bacon bits from my can and just plopped it on top like these brown bits here yeah I get some color do it yeah I love it you know as much bacon as you want to give people be generous you know be good person yeah sort of thing give the people support okay so probably what I'm gonna do next is sour cream so the sour cream can kind of melt into the soup a little bit so it reads is warm too so typically what I do is just kind of smooth it out kind of create little pretty waves in it and then kind of scoop up like that so you add that little Ridge and I just scooped up the ridge just like one then I'm just gonna yeah just gorgeous and sometimes I'll just do a little extra sweeps in it like just to add a little extra texture so we're not just putting like a glob it looks more like it's textured no that's pretty next stop is through this gritty State against the other love the texture that he's adil up there salty and crisp yeah just place it on top however you like I kind of even like seeing this little edge you know the little edge of the skin yeah so maybe kind of just you know poking them up that's pretty and maybe and having a little extra piece kind of dipped into the soups nice too and then the last thing that everybody tender needs is scallions or chives we have the green parts of the scallions we chopped earlier and what I would do is kind of just you don't to cover it all up just kind of lightly scatter gorgeous these look beautiful and then if you want to finish with like a little extra flaky salt I think some crack pepper would be beautiful that's perfect so we're just gonna lightly just add a little texture see how that adds just a little bit beautiful yes that's nice how much better is that then the first iteration is a flat layer of just flat whitish right just a cream yeah math so we all right shears man that tastes as good as it looks Oh mm-hmm we have conquered the world of the soup what's next spaghetti more specifically boxed pasta and jarred sauce routes prove that you can turn these pantry items into something that looks and tastes fabulous first we start by boiling 1 pound of spaghetti and draining it a few minutes shy of the package directions so we can finish it in the sauce meanwhile we're gonna simply saute some colorful cherry tomatoes and a little bit of olive oil until they're literally bursting with flavor or just bursting once the tomatoes are cooked they go into a large saute pan over medium heat with a big glug of your favorite marinara sauce and the al dente pasta stir it all together add a splash of reserved pasta cooking water and cook for one to two minutes until the sauce is cohesive and emulsified and bristling with color and flavor at this point you can add a big old pad of butter for flavor bonus points then we're gonna add a little bit of Parmesan cheese and then it's time to style and serve so the way that I like to plate pasta is to do it a little bit by a little bit and build it so I'll kind of put it in strategically into the bowl maybe twirl it a little with my tongs here and then we're gonna go in with this meat fork and we're gonna make some big pearls little rhythmic shapes yeah yeah yeah okay cool so we kind of have these little mounds and then I'm gonna go in I'm gonna use this which is a tip you taught me which I love makes kind of some bigger twirls Oh see this is brilliant twirling after the fact after the fact whatever little bunches I always twirl and then put in to play this this is a great idea yes you twirling after the fact to make some really pretty little mountains of pasta so it kind of creates a pretty shade and kind of creating this little knot it was nice and so pretty and then we're gonna add the tomatoes on top so we can read that tomato flavor in the recipe as well and I kind of put the tomatoes in little pockets wherever it feels like it wants to be at home and I love that we did different colors too like you don't have to just do red your classic red cherry you know Tomatoes you could do yellow you could do purple you could do sometimes they're kind of a lighter green shade yeah it's perfect yeah get your base on we think about this guy for the center that looks awesome look at that pop of green with the red and the brown module in the corner yeah do it just cuz on camera it looks a little naked over there right there that was great so just like we did the tomatoes your evening out yeah they're up sometime default logo and then we're just gonna add a couple of like strands of cheese one of these chunkier pieces oh snap oh snap that was a long one kind of twirly guys little bit more baby just go for it what's not so and I like a little crushed red pepper Oman so I might add some of that if we have some I got some this took five minutes more than just slapping it together and instead we got something that I'd be very proud to serve to my friends with family absolutely me too and to us for the owl yet right now a woman so perfect I'm kind of scared that I can eat this whole thing by myself like five sat down for a second that would really happen you know what I mean yeah unfortunately I do you know what I think we need now some red meat yeah we've been pretty carbon Keys heavy we haven't done a lot of potatoes and a lot of pasta so let's do a little bit of me let's do a me all right what we're gonna start with two beef tenderloins that we're gonna season liberally with both kosher salt and freshly ground pepper then we're gonna set those aside to rest while we contend with our supporting players first some tricolor fingerling potatoes that we're gonna simply have lengthwise toss with a little bit of olive oil kosher salt freshly ground pepper and roast at 425 degrees Fahrenheit for 20 to 25 minutes until they picked up some nice color and our fork tender next up an interesting twist on chimichurri sauce into a food processor goes one bunch of parsley stems removed you can of course use cilantro if that's your bag but Kelly knows about my aversion to the green soap and she was kind enough to bring parsley we're then adding an avocado to the mix which is going to aid in both flavor and creaminess it also makes this sauce vegan friendly even though we're making a steak complete the sauce with the juice of one lime a clove of garlic and season to taste with kosher salt and freshly ground pepper then while the food processor is running we're gonna slowly add a few tablespoons of olive oil in a slow steady stream which is gonna help the sauce and Mull safai scrape down the sides as necessary taste for seasoning and we're almost ready to rock but first we got to make some compound butter aka butter with stuff in it in this case a small bunch of parsley stems removed and finely chopped one minced clove of garlic a pinch of kosher salt added to one stick of room temperature unsalted butter mashed together until a homogeneous flavorful mosaic now time for my favorite part cooking the steaks we are generously lubricating a pan with vegetable oil and getting it screamin hot to the point where there's little wisps of smoke coming off the oil add the steak sear on each side for two to three minutes and then optionally baste with butter to learn more about this process go check out my episode of basics on steak once the steaks are nicely basted we're throwing them in a 400 degree fahrenheit oven until they reach an internal of 135 degrees Fahrenheit let them rest for at least 10 minutes under foil before styling and serving it awesome okay so I'm gonna start out with our sauce and I'm just gonna put a generous I'm thinking I want the steak front and center you know when people get the steak I want them to see it first and so we can just put this steak right there on top of the sauce or you pick which one you want gorgeous and you can kind of see that greenery on it so nicely did not look great yes and then we're gonna add the compound butter on top and I like just to do a little bit of a gourmet dollop there and then kind of let it this way yes and then kind of let it melt in so we're gonna add our roasted potatoes and the green salad on the side so these are fingerling potatoes which have really interesting shapes and colors I love that we have the dark deep purple that kind of lighter blush purple and then also the golden brown of the yellow potatoes it looks so good and then we're gonna finish it off with a green saddle so if you want to add some greens for me but you don't overwhelm the steak so when you plate this just think about you know what your salad greens to be taller than the state or they're like a mountain of greens keep on that's new that's pretty that's beautiful and then I'm gonna add some really baby little cherry tomatoes here so this looks great and I won't you can even add some more pepper sauce on top like you did earlier something peppered with the salad it looks beautiful looks gorgeous yeah that's a nice yeah and I think we I think we can eat this we should definitely try this one out really quite good yeah richness from the butter you got acid from the chimichurri it's well done well sort of I'll make that pick out there there you go I only thanks so much for showing us some really practical tips on how to make our food a little bit prettier any closing thoughts with people at home they want to make their food look a little nicer you know you can do this this is all very simple takes just an extra 5 10 minutes and make beautiful and I promise you eat with your eyes first you're really gonna love it that's the expression for you with your eyes first you do absolutely it makes your food taste even better we're gonna work on bone apathy other go these dishes look great and they taste even better we eat with our eyes first after also paying a little extra attention to the presentation of your food can work wonders if you're interested in seeing more from Callie she has her own youtube show all about beautifying food called plate it perfect just click the link the video's description to check it out\n"