Vegan Filet with Bordelaise Sauce, Creamed Spinach & Beets | Juicy Marbles

Name: Vegan Filet with Bordelaise Sauce, Creamed Spinach, and Yellow Beet Salad
Yield: 2
Cuisine: French
Ingredients: 2 cups red wine; 3 cups vegetable stock; 2-3 shallots, chopped; Salt to taste; Pepper to taste; 1 bay leaf; A few sprigs of thyme; A dash of parsley; 60g beurre manié (1:1 plant-based butter &amp; all-purpose flour); 2 Juicy Marbles Thick-Cut Filets; Pomegranate seeds; 4 cups fresh spinach; 1 yellow onion, minced; 1 tbsp butter or oil; 2 tbsp flour; 2 garlic cloves, crushed and minced; ½ tsp salt; 1 cup soy cream; ¼ cup oat milk; Yellow beets; Balsamic glaze; Sesame seed oil; Salt; Red peppercorns

Filet with Pomegranate Bordelaise

CREAMED SPINACH & YELLOW BEET SALAD

When you think of a gourmet meal, Bordelaise sauce is bound to come to mind—a rich, wine-infused masterpiece that elevates any dish. Pair it with Juicy Marbles vegan filet, velvety creamed spinach, and a vibrant yellow beet salad, and you’ve got a plant-based dinner that feels straight out of a fine dining restaurant.

This dish is perfect for a date night, a special occasion, or whenever you feel like indulging in bold, sophisticated flavors. Ready to take your cooking to the next level? Let’s dive in.

⬇️ JUMP TO RECIPE ⬇️

The Flavors That Make This Dish Shine

Pomegranate Bordelaise Sauce

The centerpiece of the dish, Bordelaise sauce, is simmered with red wine, vegetable stock, and fresh herbs. Finished with a glossy beurre manié, it’s a luscious coating for the Juicy Marbles filet.

Pro Tip: For added flair, ignite the alcohol while reducing the wine. It’s not essential, but it’s definitely dramatic.

Creamed Spinach

Rich and creamy, this plant-based take on a classic side is made with fresh spinach, soy cream, and a hint of garlic.

Upgrade It: Add a sprinkle of nutmeg or nutritional yeast for an extra layer of flavor.

Yellow Beet Salad

Roasted yellow beets, drizzled with sesame oil and balsamic glaze, bring a refreshing contrast to the dish’s richness.

Customization Tip: Top with toasted nuts or seeds for extra crunch.

Assembling the Dish

Each element is prepared separately, then brought together for a symphony of textures and flavors. The Juicy Marbles filet takes center stage, draped in Bordelaise sauce, with the creamed spinach and beet salad completing the plate.

Plating Tip: Serve on a large, flat plate to showcase the vibrant colors and textures of each component.

Pairing Suggestion: Enjoy with a robust red wine or a non-alcoholic sparkling cranberry drink.

Vegan Filet with Bordelaise Sauce, Creamed Spinach, and Yellow Beet Salad

Rated 5.0 stars by 1 users

Cuisine

French

Author:

Lucy Albert

Servings

Savor a vegan filet with rich bordelaise sauce, creamy spinach, and roasted yellow beet salad. A gourmet plant-based dish perfect for any occasion!

Image of Vegan Filet with Bordelaise Sauce, Creamed Spinach, and Yellow Beet Salad

Ingredients

Pomegranate Borderlaise Sauce

2 cups red wine
3 cups vegetable stock
2-3 shallots, chopped
Salt to taste
Pepper to taste
1 bay leaf
A few sprigs of thyme
A dash of parsley
60g beurre manié (1:1 plant-based butter & all-purpose flour)
2 Juicy Marbles Thick-Cut Filets
Pomegranate seeds

Creamed Spinach

4 cups fresh spinach
1 yellow onion, minced
1 tbsp butter or oil
2 tbsp flour
2 garlic cloves, crushed and minced
½ tsp salt
1 cup soy cream
¼ cup oat milk

Yellow Beet Salad

Yellow beets
Balsamic glaze
Sesame seed oil
Salt
Red peppercorns

Directions

Make the Bordelaise Sauce

Sauté shallots in a pan until caramelized.
Add red wine and bring to a boil. (Optional: Ignite the alcohol for a dramatic effect!)
Reduce heat, add bay leaf and thyme, and simmer until the wine reduces to a syrupy consistency.
Add vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in beurre manié until the sauce thickens. Strain into a bowl to remove shallots and herbs.
Pour over filets and garnish with pomegranate seeds and parsley.

Prepare the Creamed Spinach

Heat a medium pot with oil. Add onion and sauté until translucent.
Stir in flour and cook for 2 minutes.
Add spinach, garlic, soy cream, oat milk, and salt. Cover and simmer for 25 minutes.

A Vegan Feast to Remember

This vegan filet with Bordelaise sauce is a showstopper, combining rich, savory, and tangy flavors in a dish that’s as beautiful as it is delicious.

Create this masterpiece, snap a picture, and tag us @juicymarbles to share your culinary triumph. Let’s redefine plant-based dining, one elegant dish at a time. Bon appétit!

Filet with Pomegranate Bordelaise

The Flavors That Make This Dish Shine

Pomegranate Bordelaise Sauce

Creamed Spinach

Yellow Beet Salad

Assembling the Dish

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Vegan Filet with Bordelaise Sauce, Creamed Spinach, and Yellow Beet Salad

Category

Cuisine

Author:

Servings

Ingredients

Pomegranate Borderlaise Sauce

Creamed Spinach

Yellow Beet Salad

Directions

Make the Bordelaise Sauce

Prepare the Creamed Spinach

A Vegan Feast to Remember

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