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Impossible Meat Filet Mignon

Impossible Meat Filet Mignon

With Hoisin Bourbon Vegan Butter Sauce on Pistachio Cilantro Rice garnished with fermented black garlic
Preheat oven to 380 degrees
I created this dish for a contest featuring Impossible Meat which was a lot of fun! This comes very close to tasting like real meat for those who are interested in something new. This recipe combines the rich umami flavors of the Impossible Meat with the savory sweetness of the hoisin vegan butter sauce, all served on a bed of fragrant and nutty Pistachio Cilantro Rice. It's a delicious and impressive dish that is sure to impress your guests!
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Ingredients
  

For the Impossible Meat Filet Mignon

  • 1 pd Impossible Meat ground “meat”
  • Salt and pepper to taste
  • 2 tablespoons vegan butter

For the Hoisin Bourbon Vegan Butter Sauce

  • 1/3 cup vegan butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1/4 cup bourbon
  • 1 teaspoon grated ginger

For the Pistachio Cilantro Pesto

  • 1 cups chopped pistachios
  • 2 cups tablespoons chopped cilantro
  • ½ cup olive oil
  • ¼ cup water
  • Salt to taste

For the Rice

  • 1 cup jasmine rice
  • 1 3/4 cups water

Garnish

  • Fermented black garlic, thinly sliced
  • Sliced Scallions

Instructions
 

  • Make the pesto by adding all ingredients to a food processor. Pulse until slightly chunky, but not to puree consistency. Cook the jasmine rice according to package instructions. Once cooked, fluff the rice with a fork and stir in 1 cup pesto stirring gently. Set aside and keep warm.
  • Form 2 filets (½ pd each) into the shape of a filet mignon.I like it in a slightly oval shape and about an inch thick. Season the Impossible Meat patties with salt and pepper on both sides. Heat vegan butter in a cast iron skillet over medium-high heat. Cook the Impossible Meat on each side for 3 minutes on each side, or until browned. Transfer to the preheated oven and bake for 14 minutes. While that’s cooking, add the bourbon, soy sauce, seasoned rice vinegar, and hoisin, bringing it to just a boil. Turn off the heat and whisk in the vegan butter. Cook for another minute whisking or until sauce thickens slightly.
  • Remove the Impossible Meat Filet Mignon from the oven and let rest a few minutes or so. I like to slice it thinly for the presentation. Place a large spoonful of the Pistachio Cilantro Rice on a plate and place the slice“meat” on top then drizzle with the hoisin sauce. Garnish with the fermented black garlic and scallions if desired. Enjoy this flavorful and satisfying plant-based dish!

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