Vegan Challenge: Fillet Mignon
Veggie Pals, unite. Although a contradiction by definition, Vegan Fillet Mignon is very doable. And I have the recipe to prove it.
After a few discussions with some carnivorous friends of mine, I came to the realization that a veggie dish, similar enough to Fillet Mignon, can be created using some ingenuity and patience.
By using a few new cooking methods, some old ideas from past creations, and a little cheating (the fake bacon was purchased), I came up with a recipe that is destined for greatness.
What’s the Oscar equivalent for cooking? Maybe a lifetime achievement award for contributions to the veggie community? Okay, how about someone gives me a gold star and we call it a day? Either way, this recipe is impressive.
Make this because: aren’t you a little bit curious?
Makes 4-8 Steaks, depending on the size.
1 t garlic powder
1 T paprika
1 t cumin
1 t, pepper
2 Cups vital gluten flour
8 squirts, liquid smoke ( I used the Hickory for this version)
1 1/3 Cups - FAKE beef broth
1 T Red WIne
1 t, marmite
RED WINE REDUCTION
I cup, Red Wine
1/2 Cup, each, FAKE Beef+Chicken Broth
2 cloves of garlic, whole
1 stem of fresh rosemary
1 T, Red Wine
4 Cups - FAKE beef/chicken broth (mix)
1/8 Cup - Braggs
Side dish (Kale? Mashed Potatoes? etc)
Quick Note: The lower the sodium levels of your broth, the better.
First things first, let’s take a deep breath.
This is easy, so let’s not get ahead of ourselves. Let’s do this. One. Step. At. A. Time.
Since I use broth cubes, I boil water, add broth and stir like mad. Once done, add the rest of the wet ingredients and mix thoroughly. Once mixed, put in the fridge or freezer and allow to cool. This is an important step.
Gently stir dry ingredients into the gluten flour. Use a ceramic or glass bowl to help avoid sticking when you eventually add the wet mix.
While your wet ingredients are cooling in the fridge, mix your broth ingredients together in a large pot, and let it simmer on low heat.
Your broth is on, your wet mix has cooled, and you’re ready to go!
Genlty pour the wet mix into the dry mix and give it a stir! You’ll start to see the gluten flour turn into a meat like substance. Breath a sigh of relief. Feel free to get your hands in there (wash first, kiddies), and help form the dough. Once completely mixed, place “meat” on the cutting board and roll into a long roll. If you need a hand forming it, wrap it in a bit of saran or parchment. Drop that into your broth and simmer for 30-40 minutes. Easy, Peasy. *(Note: remove parchment &/or Saran before simmering)
While your faux meat is simmering, you have some time to make the perfect reduction. The trick here is to cook the wine on low to help evaporate the alcohol but pull A LOT of flavour. Start by putting everything except the broth into a saucepan. Heat on low for about 20 minutes, or until the liquid is about half.
Now, add your broth and continue simmering on low until it has reduced by half again. You will end up with about 1/2 cup of liquid, but holy moly will it be worth it.
When done, drain through a small hole strainer (to remove rosemary stem and garlic) and set aside.
You’re steak is done & so is your reduction! Remove from broth and press out as much liquid as possible. You can put it in cheesecloth or a clean dishtowel and press with books if needed.
Now, cut your faux meat into steaks and wrap a piece of faux bacon around it! Oh, and toothpicks will hold it together, so you needn’t worry.
Toss into the oven at 450• for 10-15 minutes each side, just to give it that crispy steak texture.
NOTE: If you have ever had steak, you can have it cooked medium, medium well done, well done, etc etc. The oven is where you decide how you’d like your ‘steak.’ The longer, the more well done!
Once cooked to perfection, serve with your favourite sides, and pour a few tablespoons of your reduction on top for added flavour and juiciness.
My suggestion? Steam some Kale and serve with these twice baked potatoes, which I made last week, except as a mash instead of a 2x bake.
Til next time,