Plant-Based Herb-Crust Filet Recipe | Juicy Marbles

Name: Herb-Crust Filet with Asparagus, Garlicky Mashed Potatoes, and Fig Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 juicy filet; 1 tbsp dijon mustard (or enough to spread over the filet); 1 tbsp parsley; 1 tbsp thyme, fresh or dry; 1 tbsp fresh sage or basil; 1 tsp oregano; 1 tsp garlic, fresh minced or garlic powder; 5 potatoes, peeled and chopped in piece, so they cook quickly; 1 tbsp vegan butter; A handful of wild garlic greens; 1 tbsp garlic powder; 1/4 cup of unsweeted non-dairy milk (I’m a fan of oat milk); Salt to taste; Water for boiling potatoes; Asparagus, as much as you want ;); A drizzle of olive oil; Salt to taste; 1 tbsp of a good quality fig jam; 1/2 tsp of balsamic vinegar; 1 tbsp olive oil; A sprinkle of Onion powder; A sprinkle of garlic powder; 1/2 of crushed red peppercorns; 2 tbsp of water, approximately (add water to reach the consistency of choice)

Herb-Crust Filet

ASPARAGUS, GARLICKY MASHED POTATOES AND FIG SAUCE

⬇️ JUMP TO RECIPE ⬇️

The Journey of Crafting the Perfect Plate

1. The Foundation: Creamy Garlicky Mashed Potatoes

The first step is preparing the potatoes. Boiled to fork-tender perfection, they’re mashed with a hint of garlic, a touch of vegan butter, and creamy oat milk. The result? A velvety base that holds its own as a comfort food champion.

Pro Tip: Chop your potatoes into smaller pieces to speed up cooking.
Optional Add-Ins: A handful of wild garlic greens elevates the flavor profile and adds a pop of color.

2. The Star: Herb-Crust Filet

Next comes the hero of the dish—the plant-based filet. Generously coated with Dijon mustard, it acts as a flavorful glue for a medley of herbs, including parsley, thyme, sage, and oregano. Baked to perfection, the crust provides a satisfying crunch with every bite.

How to Perfect the Crust: Gently press the herb mixture onto the filet for even coverage.
Bake with Confidence: A preheated oven ensures the crust crisps beautifully.

3. The Supporting Act: Roasted Asparagus

While the filet bakes, asparagus is tossed with olive oil and a pinch of salt before heading into the oven. The result? Perfectly roasted spears that retain their crispness and natural sweetness.

Time Saver: Roast the asparagus alongside the filet for convenience.
Upgrade It: Add a squeeze of lemon or a sprinkle of chili flakes after roasting for an extra kick.

4. The Finishing Touch: Fig Sauce

A simple yet luxurious sauce brings everything together. Fig jam, balsamic vinegar, olive oil, and a hint of spice are whisked into a glossy, flavorful drizzle. It’s the perfect balance of sweet and tangy, designed to elevate every bite.

Customize the Consistency: Add water gradually to achieve your desired thickness.
Creative Pairings: This sauce is so versatile it can be used on other dishes like roasted vegetables or salads.

The Experience of Assembly

When everything is ready, the magic happens on the plate. The mashed potatoes form the base, creating a soft bed for the herb-crusted filet. Asparagus spears are artfully arranged on the side, adding a burst of green. Finally, a generous drizzle of fig sauce ties it all together. This is where the dish transforms into more than just food—it becomes a moment to savor.

Plating Tip: Use a wide, shallow plate to showcase the layers of flavors and textures.
Pairing Suggestions: Serve with a crisp white wine or sparkling water infused with fresh herbs for a complete dining experience.

The Secret to the Perfect Juicy Marbles Steak

Want to master the art of cooking a plant-based filet with a golden-brown crust and a melt-in-your-mouth center? With just a pinch of salt, the right pan, and a few pro tips, you can create a steak experience that’s out of this world. Don’t miss out on the secrets to culinary perfection—your next meal deserves it.

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Herb-Crust Filet with Asparagus, Garlicky Mashed Potatoes, and Fig Sauce

Rated 5.0 stars by 1 users

Author:

Lucy Albert

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Image of Herb-Crust Filet with Asparagus, Garlicky Mashed Potatoes, and Fig Sauce

Ingredients

Filet with Dijon-Herb Crust

1 juicy filet
1 tbsp dijon mustard (or enough to spread over the filet)
1 tbsp parsley
1 tbsp thyme, fresh or dry
1 tbsp fresh sage or basil
1 tsp oregano
1 tsp garlic, fresh minced or garlic powder

Garlicky mashed potatoes

5 potatoes, peeled and chopped in piece, so they cook quickly
1 tbsp vegan butter
A handful of wild garlic greens
1 tbsp garlic powder
1/4 cup of unsweeted non-dairy milk (I’m a fan of oat milk)
Salt to taste
Water for boiling potatoes

Roasted asparagus

Asparagus, as much as you want ;)
A drizzle of olive oil
Salt to taste

Fig Sauce

1 tbsp of a good quality fig jam
1/2 tsp of balsamic vinegar
1 tbsp olive oil
A sprinkle of Onion powder
A sprinkle of garlic powder
1/2 of crushed red peppercorns
2 tbsp of water, approximately (add water to reach the consistency of choice)

Directions

For the mashed potatoes

Add the potatoes potatoes to a medium sized pot and cover with water. Add some salt to the water and bring to boil. When the water is boiling, lower the heat and bring the water to a simmer. Allow the potatoes to cook until they are soft enough to mash easily, (about 15 minutes).
When the potatoes are fully cooked, pour out most of the water but leave about 1/4 of a cup in the pot. Then add 1/4 oat milk to the potatoes and bring to a boil.
Prepare a medium sized bowl and add your wild garlic to it. Then, scoop the potatoes out of the pot a few at a time, add them to the bowl and start mashing with a fork (or potato masher if you have). Add the hot liquid from the pot a small amount at a time and continue to add and mash the rest of the potatoes until it’s the consistency you desire. As you’re mashing, add the garlic powder, vegan butter and salt.

For the filet with dijon-herb crust:

While your potatoes are cooking, start preparing the filet. Preheat the oven to 190c. Prepare a small oven tray with wax paper. Take the filet out of the pack and sprinkle each side with salt and very lightly coat in oil or vegan butter.
Next, add all your chopped and dry herbs and garlic to a small bowl.
Then, take your mustard and gently spread it over each side of the filet. Then, dip each side into the herb mix and generously cover it with herbs. You might need to also use your hands to make the herbs stick to the mustard.

TIP: prepare one side of the filet with mustard and herbs first, so when you put it down the mustard won’t get messed up. Then finish the rest of it.
When the filet is covered with herbs & mustard, put it in the oven and bake for 15 minutes. Then remove from the oven.

For the asparagus

Prepare a small tray with baking paper. Add the asparagus to the tray and gentle toss it in a little oil and salt. You can add this into the oven with the filet. Bake the asparagus for approximately 6-8 minutes

For the fig sauce

Add all the fig sauce components to a small bowl and mix well. When all your components are ready, put them on a plate and feast!

Create this masterpiece, snap a picture, and tag us @juicymarbles to share your culinary triumph. Bon appétit!