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Lana Mihajlović posted an update
Level:
Sous Chef
Spring Symphony: Rump Steak with Pavé, Carrots & Pea Purée
A tender, marinated rump steak takes center stage with a crisp-edged potato pavé that melts with every bite. Sweet carrots, slow-cooked until their sugars bloom, bring warmth and earthiness, while the delicate pea purée adds a pop of color and a breath of spring. A plate where rustic soul meets fine dining finesse.
Kim pho, Mercedes Delgado de Miguel and 6 others17 Comments-
Level:
Sous Chef
What a great looking thing that looks like
Level:
Sous Chef
Que pinta mas buena tiene eso
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Estefania Lozano Ragel Thank you dear ❤️
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Level:
Scoolinary Team
Lana, your dish looks truly delicious. I can see the care in every detail, and the flavor combination you described sounds exquisite.
The doneness of the tenderloin looks perfect, and the purée adds a really fresh contrast.
I was wondering,do you use a combination of cooking methods for the tenderloin, like searing it in a pan and then finishing it in the oven? And I was also curious,do you make a sauce using the juices from the cooking process?Thank you so much for sharing your dish.❤️
Level:
Scoolinary Team
Lana, your dish looks truly delicious. I can see the care in every detail, and the flavor combination you described sounds exquisite.
The doneness of the tenderloin looks perfect, and the purée adds a really fresh contrast.
I was wondering,do you use a combination of cooking methods for the tenderloin, like searing it in a pan and then finishing it in the oven? And I was also curious,do you make a sauce using the juices from the cooking process?
Thank you so much for sharing your dish.❤️
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Sussan Estela Olaya Dear Sussan, thank you so much for your lovely words! I’m really glad you noticed the details, it was important to me that each element on the plate comes together in a spring-inspired harmony.
This time, I prepared the rump steak (medium rare) solely in the pan. I cooked it in butter with a sprig of rosemary and a clove of garlic, then drizzled the aromatic pan juices over the meat without finishing it in the oven. That final touch really brings all the flavors together and adds depth to the steak.
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Level:
Scoolinary Team
How wonderful, Lana. It’s clear that you cook with great intention and sensitivity. The way you infused the meat with rosemary and garlic in the pan feels so elegant and thoughtful, and I’m sure those juices added incredible depth of flavor. I love how you captured the essence of the season on the plate,such a beautiful celebration of spring!❤️
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Apparently, it tastes incredible. A very good combination!
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Level:
Sous Chef
@André Mellergardh Thank you 🤗
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Level:
Executive Chef
I can’t think of a better plan for Friday… meat at its best, with such delicious side dishes. Ummmm
Level:
Executive Chef
No se me ocurre un plan mejor de viernes… una carne en su punto, con unas guarniciones tan ricas. Ummmm
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Beatriz Torija Yesterday I couldn’t celebrate Labor Day like usual, so I decided to make up for it today ☺️ Of course with hanging out with friends and good wine 😎 Perfect Friday 😁
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Level:
Executive Chef
That dish looks great, dear Lana😍.
Level:
Executive Chef
Menuda pintaza tiene ese plato querida Lana😍
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Maloles Muñoz Thank you dear ❤️
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@lanamihajlovic, you are definitely an artist!!! I love your dishes, their colors, their presence… olé!
@lanamihajlovic, eres definitivamente una artista!! Me encantan tus platos, sus colores, su presencia… olé!
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Carolina Alvarez Santín thank you love ❤️ I love to cook, but what I love most is when I see that I have made the people who eat my food happy ☺️ How nice it would be if we could all get together and cook together, and then share that feeling 🥰 I hope for that one day…
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Level:
Scoolinary Team
Quite a symphony indeed – every element on the plate plays its part with precision. The steak leads like a bold brass section, rich and resonant, while the pea purée adds that fresh woodwind lift. The pavé? A perfectly timed percussion hit: sharp, warm, and grounding. This dish doesn’t just look composed – it feels orchestrated. Bravo, chef! 👏
Did you experiment with different purée textures before deciding on this one? I’d love to try that purée! It’s so appealing!😋
Level:
Scoolinary Team
Quite a symphony indeed — every element on the plate plays its part with precision. The steak leads like a bold brass section, rich and resonant, while the pea purée adds that fresh woodwind lift. The pavé? A perfectly timed percussion hit: sharp, warm, and grounding. This dish doesn’t just look composed — it feels orchestrated. Bravo, chef! 👏
Did you experiment with different purée textures before deciding on this one? I’d love to try that purée! It’s so appealing!😋
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Sol Damiani Thank you so much for the wonderful, poetic comment! I didn’t experiment with the puree. I knew exactly what I wanted because it was created purely out of love for my husband, who adores peas in every form. He was the inspiration for that note on the plate! 🥰
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Level:
Scoolinary Team
@lanamihajlovic That’s such a heartfelt inspiration — no wonder the purée feels so intentional and alive on the plate! 💚
Since you nailed the flavor and meaning from the start, it could be fun to explore how different emulsions or additions (like mint oil, fermented lemon, or even a light miso) might give it new harmonic “variations” while still keeping that emotional core. Kind of like composing remixes of the same love song. 🎶 I wonder where else this melody of peas could take you!-
Level:
Sous Chef
@Sol Damiani I like your suggestions and will definitely try them. I am always open to new tastes, my husband is a bit difficult 😂
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