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Filet Mignon
[Vegan]

BC By: Brianna Claxton

Author Bio

From Carbonara to Sweet Potato Gnocchi with Brown “Butter” and Sage, join chef Brianna Claxton... Read More

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Filet Mignon [Vegan]

Dairy Free

Vegan

Filet mignon is a delectable dish that many associate with dark, luxurious corners of upscale steakhouses. This recipe yields a similar texture and resemblance to that fatty, marbled filet everyone seeks. Once it’s made, it can be cooked every way you can think of, and it’s perfect for special occasions—especially... Read More

Ingredients You Need for Filet Mignon [Vegan]

2 teaspoons vegan beef bouillon
2 teaspoons cocoa powder
1 tablespoon (10 g) beet powder
1 tablespoon (24 g) marmite
1 teaspoon mushroom powder
1 teaspoon nutritional yeast
2 drops liquid smoke
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 cup (235 ml) plus
2 tablespoons (28 ml) cold water, divided
1 1/2 cups (180 g) vital wheat gluten
1/4 cup (32 g) cornstarch
1 tablespoon (15 ml) olive oil

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How to Prepare Filet Mignon [Vegan]

Mix together the beef bouillon, cocoa powder, beet powder, marmite, mushroom powder, nutritional yeast, liquid smoke, salt, white pepper, and 2 tablespoons (28 ml) of water in a blender.
Once mixed, add the vital wheat gluten and pulse until the consistency is similar to ground meat. Remove from the blender and quickly get the next step done (this shouldn’t rest as is for too long).
In a cup or bowl, combine the cornstarch, olive oil, and remaining water until smooth and then pour over the wheat gluten mixture.
Knead together by folding the meat onto itself in the same direction until firm.
Roll into a log about 3 to 4 inches (7.5 to 10 cm) wide. Wrap the filet in a sheet of parchment paper very tightly, twist the ends up, then wrap in a sheet of foil very tightly. Place in a steamer and steam for 1 hour.
Once the filet is done, remove from the steamer and let rest for 20 minutes wrapped. Then, unwrap and cut into two steaks. NOTE: Save any ends and freeze them; after a while, you’ll have enough to make a nice stew.
The steaks are now ready to be seared, sautéed, or grilled to perfection.

Notes

My favorite way to cook this: Heat 2 tablespoons (28 ml) of grapeseed oil in a pan over medium-high heat. Season generously with salt and black pepper and then sear the steaks on both sides until golden. Baste the steaks in 3 tablespoons (42 g) of vegan butter (see page 40), 3 crushed garlic cloves, and some fresh thyme and rosemary over medium heat for 3 to 4 minutes. Serve alongside mashed potatoes and roasted asparagus and top the steak with more butter from the pan.