Beyond Meat Filet Mignon

Beyond Meat “Filet Mignon

Beyond Meat “Filet Mignon- with cilantro pistachiopesto rice and hoisin bourbon sauce
 You’re going to think it’s real meat! The recipe may lookintimidating to you, but it’s not that difficult and worth it!
 Preheat oven to 385 degrees
Course Main Course
Servings 4 People


For the Vegan Pistachio Cilantro Pesto

  • 2 cups fresh cilantro leaves, packed
  • 1 cup shelled pistachios
  • ½ cup grated vegan Parmesan cheese, optional
  • ½ cup olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste

For the Rice

  • 1 cup long-grain white rice
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup Cilantro Pistachio Pesto

For the Beyond Meat “Filet Mignon”

  • 2 packages Beyond ground meat, preferably with avocadooil, separated into 4 portions
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

For the Hoisin Sauce:

  • ¼ cup ponzu
  • ¼ cup hoisin sauce
  • ½ cup bourbon
  • ¼ cup mirin
  • ¼ cup teaspoon black pepper
  • ½ cup vegan butter


For the Vegan Pistachio Cilantro Pesto

  • In a food processor, combine the cilantro leaves, shelledpistachios, garlic, and vegan Parmesan cheese (if using). Pulse the ingredientsuntil they are finely chopped and well combined. While the food processor isrunning, slowly drizzle in the olive oil until the mixture forms a smoothpaste. Add the fresh lemon juice and continue to blend until the pesto reachesyour desired consistency. Season with salt and pepper to taste, adjusting asneeded. Transfer the Pistachio Cilantro Pesto to a jar or container and store itin the refrigerator until ready to use.

For the Rice

  • Rinse the rice under cold water until the water runs clearto remove excess starch. In a medium saucepan, heat the olive oil over mediumheat. Add the rice to the saucepan and toast it for a few minutes until itbecomes slightly golden, stirring frequently. Pour in the water or vegetablebroth and bring it to a boil. Reduce the heat to low, cover the saucepan with alid, and let the rice simmer for about 15-20 minutes, or until all the liquidis absorbed and the rice is cooked through. Once the rice is cooked, fluff itwith a fork. Stir in the pesto gently and set aside uncovered.

For the Beyond Meat “Filet Mignon”

  • Separate the 2 packages of Beyond Ground Meat into 4portions. Shape them like a filet mignon, making sure it’s 1 inch thick. Seasonwith black pepper. Preheat the oven to 385 degrees. Heat an oven proof sautepan with the olive oil on high heat and sear on both sides for 4 minutes. Placein the oven and bake for 10-12 minutes. When done, set aside. While that’scooking, make the rice.

For the Hoisin Sauce

  • In a small saucepan, add all of the ingredients exceptfor the black pepper and vegan butter.
    Reduce on high heat until it thickens a bit. Turn the heatoff and whisk in the vegan butter and black pepper. Set aside.


  • Place a large spoonful of rice in the middle of the 4plates. Slice the “filets” into thin pieces and place on top of the rice.Drizzle with the hoisin sauce and enjoy! Garnish with thinly sliced scallions