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Lana Mihajlović posted an update
Level:
Scoolinar
Beneath the Surface
#PlatingChallenge
Profile: Amateur
Type: Appertizer
Ingredients: Steak; Red onion; Olive oil; Capers; Egg yolk; Salt and pepper; Pickles; Crushed paprika; Tabasco sauce; Worcestershire sauce; Green chili pepper; Mustard
Story about „Beneath the Surface“
Beef Tartare. A dish that doesn’t hide behind cooking, nor behind spices. It is bare, honest, raw – and in that lies all its elegance. That’s why I chose this dish. There’s no hiding. It’s like looking someone in the eyes and saying, “Here I am, just like this.”
In a sea of complex recipes, full of techniques, sauces, precise cooking times, and clockwork timing – beef tartare is a whisper amidst the shouting. Yet, it requires the most courage. Because if the meat isn’t perfect – everything falls apart. If the knife is dull – disaster. If the hand trembles – the taste is betrayed.
What was the hardest part?
The greatest challenge was the beginning – that moment when you take the perfect piece of meat and know that one wrong cut can ruin the harmony of the entire dish. Cutting it into small, even pieces requires patience and precision. It was also hard to find the perfect balance of seasoning – each element must contribute, but none should dominate. It’s a delicate balance between too much and too little – the art of nuance.What I enjoyed the most?
What I enjoyed most was the silence while I worked – the rhythm of the knife slicing, the aromas unfolding when the meat meets the capers, onions, and mustard. A special moment was when I placed the egg yolk in the center – it felt like I was giving the dish its heart. What I loved about tartare is that it’s not just flavor; it’s an experience – a connection with textures, scents, colors. And that feeling of pride when you know you’ve prepared something honest and strong.In the end, as I watched the dish sit confidently on the plate – calm, self-assured, with no need to prove itself – I realized that I had learned the lesson from the tartare. You don’t have to shout to be heard. You don’t have to cook to ripen. Sometimes, it’s enough to just be what you are – raw, but real. And immensely flavorful just like that.
Somayeh Ghasemzadeh, Dimelo Ale and 8 others11 Comments-
Level:
Scoolinary Team
What a lovely piece you wrote, Lana. Your dish reflects exactly what you described,a sense of calm, something made with care and deep respect for the ingredients. You can tell there’s special attention behind it. And the presentation is so well thought out! That flower, the shine of the yolk, the touches of color… every detail adds up without taking the spotlight.😍
I really liked how you spoke about the silence while working,do you think that kind of focus also influences how we taste the final result? Sometimes, when you cook with that level of attention, the dish carries a certain “something” that can’t be measured, but you definitely feel it.
As a small suggestion, if you ever feel like experimenting more with tartar, you could play with textures—maybe add something crunchy or a sharper pickled element to contrast with the softness of the meat and yolk. Just for fun, though, because what you’ve done here is already so well balanced.
Thank you, Lana, for joining the challenge with this new creation. As always, everything you do is beautiful and top-tier,🔝 and the photography is just stunning. I’m really happy to see your result!❤️
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Level:
Scoolinar
@Sussan Estela Olaya Dear Sussan, thank you so much for taking the time to look so closely and feel into what I created. I absolutely believe that kind of focused silence seeps into the final dish. It’s as if the food absorbs our state of mind—when I’m calm and centered, the plate somehow reflects that. Not just visually, but in flavor too. It’s something intangible, like you said, but definitely there.
And your suggestion is spot on! I love playing with textures, and I had actually considered a little crunch—something to offset the silkiness of the meat and yolk. Next time, I’ll try that out with you in mind.
Thank you again, truly. I’m always grateful to be part of these challenges.
Big hug 🤗🥰
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Level:
Scoolinary Team
@lanamihajlovic
Lana, I’m truly moved by the way you describe the harmony between your inner state and what you create. That sensitivity of yours is such a gift, and it shows in every detail of your cooking. ✨
Thank you for always opening such an intimate and generous space through your work. It inspires me and makes me want to cook from a more mindful place as well.
Sending you a big warm hug, with love. ❤️
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Level:
Scoolinar
Una maravilla, Lana. Elegante y seguro que sabroso. 👏
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Level:
Scoolinar
@Carolina Alvarez Santín thank you dear ❤️
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Level:
Scoolinar
Un plato de lujo, un placer para los sentidos
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Level:
Scoolinar
@Mercedes Minaya Palacios thank you dear ❤️
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Level:
Scoolinar
Me encanta el tartar de carne, y el tuyo luce muy elegante, Lana. Tras su aparente sencillez se esconde una complejidad enorme, de hecho solo los grandes cocineros lo hacen bien. Precisamente porque no hay donde esconderse. Crudo y ddsnudo, como dices. Bravo!! Es un gran plato
Por cierto Sis, nuestra conexión ya es preocupante: hoy mismo he hecho un tartar …pero marino 🌊
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Level:
Scoolinar
@Beatriz Torija Hahaha, Sis, of course you made tartare today — our synchronicity never fails!
And thank you, your words always warm my heart. You know how much it means to me when you say “bravo” — because if anyone knows what good taste is, and what it means to make something seemingly simple, it’s you.
Now you’ve really intrigued me with that marine tartare… ☺️
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Level:
Scoolinar
Hermoso plato habla por si solo
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Level:
Scoolinar
@Daniela Duran thank you 🥰
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