Oblong plate holds braised beef tenderloin and surrounding sides.
A look down at an oblong square plate on a place mat with a fork on the left, and a knife on the right. The plate is a white ceramic square with rounded corners. The plate has an entrée, a starch, a vegetable, and a ramekin of broth on it. The entrée is a spiral cut of braised beef tenderloin. The tenderloin is laid from the right top of the plate, slanted to the left bottom center. In the lower left corner of the plate are fried plantains. The vegetable is collard greens garnished with a pile of small nuts. It is above and between the tenderloin and plantains. The broth has mushrooms and herbs in it. It is in the top left corner of the plate. The plate and silverware are resting on a checkered silver, black, and white woven place mat. Above the place mat on the table, two stemware bases can be seen. A portion of the one on the left is obscured by the top left edge of the frame.