Herb-butter Filet
POLENTA, OKRA, FIGS & FETA
Every now and then, a meal comes along that feels like pure art. This Juicy Marbles filet with polenta, figs, and herbed butter is exactly that—a harmonious blend of textures, flavors, and indulgence. Juicy Marbles filet takes center stage, seasoned and seared to perfection, while crispy polenta adds richness, roasted green beans and okra bring savory depth, and a vibrant fig salad offers sweetness and tang.
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It’s a plate built for savoring, whether you’re treating yourself or wowing guests at your next dinner party. Ready to create your plant-based masterpiece? Let’s dive in.
Juicy Marbles Filet with Polenta, Figs, and Herbed Butter
Rated 5.0 stars by 1 users
Author
Lucy Albert
Servings
1
Cooking isn’t just about nourishing the body; it’s about creating a moment, a memory, a masterpiece. This plant-based herb-crust filet is not just a recipe—it’s a culinary celebration. Imagine sitting down to a plate where every bite offers a new delight: the savory crunch of an herb-crusted filet, the creamy warmth of garlicky mashed potatoes, the vibrant freshness of roasted asparagus, and the sweet tang of a luxurious fig sauce. It’s a symphony of flavors designed to impress vegans and non-vegans alike.
With this recipe, we’re redefining plant-based dining. It doesn’t compromise—it excels. Whether you’re hosting friends or treating yourself, this dish turns ordinary ingredients into something extraordinary.
Ingredients
Herbed Butter
- ¼ cup plant-based butter (room temperature if possible)
- Chopped herbs of choice (parsley, thyme, sage, basil)
- Salt
- Pink peppercorns
Juicy Marbles Filet
-
1 Juicy Marbles filet
- A sprinkle of smoked paprika
- A sprinkle of garlic powder
- A sprinkle of onion powder
- A drizzle of sunflower oil
Roasted Green Beans and Okra
- A handful of okra
- A handful of green beans
- Olive oil (enough to coat veggies)
- 1 tsp coriander powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Thyme (fresh or dried)
- 2 garlic cloves, crushed and chopped
- Roasted almonds and Asian fried onions for topping (optional)
Crisp and Cheesy Polenta
- 1 cup polenta
- 3 cups water
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp nutritional yeast
- 1 tsp thyme (fresh or dried)
- 1 tsp salt
- 1 tsp black salt (optional for eggy aroma)
- 1 tsp fennel seeds
- Sunflower seed oil (for frying)
Fig Salad
- Figs, cut into quarters
- Plant-based feta cheese, crumbled
- Chopped mint
- Thick balsamic glaze
Directions
Make the Crisp and Cheesy Polenta
Bring water to a boil in a medium pot. Add salt and garlic, then slowly whisk in polenta. Stir constantly to avoid clumps.
- Mix in olive oil, nutritional yeast, and spices. Cook according to package instructions.
- Transfer cooked polenta to a shallow container and let cool. For crispy polenta, chill for at least 8 hours, then fry in a pan with oil and fennel seeds until golden on all sides.
Prepare the Herbed Butter
Mix butter with chopped herbs, garlic powder, salt, and pink peppercorns in a bowl until well combined.
Roast the Green Beans and Okra
Preheat oven to 180°C (350°F). Toss green beans and okra with olive oil, garlic, smoked paprika, and thyme.
- Roast for 12-15 minutes. Top with roasted almonds and fried onions if desired.
Assemble the Fig Salad
Place figs in a bowl, crumble plant-based feta over them, and sprinkle with mint. Drizzle with balsamic glaze.
Cook the Juicy Marbles Filet
Season the filet with salt, onion powder, and smoked paprika.
- Heat a pan with sunflower oil and sear the filet on low-medium heat until crispy on both sides.
Plate and Serve
Arrange the roasted veggies, crispy polenta, and fig salad on a rustic plate. Add the filet as the centerpiece and top with a scoop of herbed butter.