Serves 1

INGREDIENTS

Herbed butter
 1/4 cup of plant-based butter of choice (no need to add salt if it’s salted)
 Well chopped herbs of choice; parsley, thyme, sage, basil… feel free to experiment!
 Salt
 Pink pepper corns
Juicy Marbles Filet
 1x Juicy Marbles filet
 Sprinkle of smoked paprika
 Sprinkle of garlic powder
 Sprinkle of onion powder
 Drizzle of sunflower oil
Roasted green beans & okra
 Handful of okrahandful of green beans
 Olive oil, enough to cover veggies
 1 tsp coriander powder
 1 tsp garlic powder
 1 tsp smoked paprika
 A generous amount of fresh or dried thyme
 2 garlic cloves crushed and roughly chopped
 Some roasted almonds, for topping
 1 tbsp asian fried onions, for topping (optional)
Roasted green beans & okra
 1 cup of polenta
 3 cups of water
 1 tbsp olive oil
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp nutritional yeast
 1 tsp thyme, fresh or dry
 1 tsp salt1 tsp black salt (Black salt give’s a nice eggy/cheesey aroma. But just use regular salt if you don’t have black. it’ll still be great :))
 1 tsp fennel seeds
 Some sunflower seed oil, for frying the polenta later
Fig salad
 Some figs
 Your favorite plant based feta cheese
 Mint, chopped
 Glassa (thick) balsamic vinegar

METHOD

For crisp & cheesy polenta
1. Add water to a medium sized pot. Add salt and garlic and bring water to a boil. When the water starts to boil slowly start adding polenta while continuing to stir with a whist, so it will thicken without getting clumpy.
2. While you continue to stir, add the spices, herbs, olive oil and nutritional yeast. Stir for as long as the instructions of your type of polenta suggest. When the polenta is cooked, transfer the mixture to a shallow container. Allow to cool.
NOTE: To get really crispy polenta, you need to wait at least 8 hours for the polenta to cool in the fridge. But you can totalllly eat this polenta immediately and it will be soft, but it will be very good.
4. For crispy polenta, heat a non stick pan on medium heat. Add oil and fennel seeds to the pan. When the oil is hot, add chuncks of polenta and fry on each side until brown and crispy. When they’re done, turn the heat of.
For the Herb Butter
Take your butter, this will be easier if it’s room temperature, though I did it when it was cold and it was fine. Add the butter to a medium sized bowl along with chopped herbs, garlic powder, salt, and pink peppercorns. Mix it up until it’s well combined. I mixed it with a fork, but if you have any better tools for this, feel free to use them.

For the roasted green beans and okra:
1. 
Preheat the oven to 180c. Prepare a tray with baking paper. Add veggies, garlic, spices, herbs and oil to the tray. Roast the veggies for 12 minutes, then check on them. If veggies are ready turn the oven off. If they’re not, roast for another 5 minutes.
2. 
Top with roasted almonds and fried onions when done!
For the fig salad
1. Cut figs into quarters and put in an elegant medium sized bowl.
2. Crumble your vegan feta or other cheese over the figs. Drizzle the figs with glassa balsamic vinegar and chopped mint.
For the filet
1. Sprinkle each side of your filet with salt, onion powder and smoked paprika.
2. Heat a small non stick pan on low-medium. Add oil. When oil is hot add the filet. Cook filet on each side till brown and crispy.
Plating
Add the sting beans & okra, crispy polenta, fig salad and filet to a rustic plate. Scoop some herbed butter over the filet and allow it melt delicately. Devour beside a glass of merlot.

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