Plant Base Filet of 'Beef' Recipe

Prepare Cauliflower Steaks

Preheat your grill to medium-high heat. Brush the cauliflower steaks with olive oil, and season with garlic powder, smoked paprika, salt, and black pepper. Grill for about 5-7 minutes on each side, until tender and charred.

Grill the Asparagus

Toss the asparagus with olive oil, salt, and black pepper. Grill for 3-4 minutes until tender and slightly charred.

Roast the Potatoes

Preheat the oven to 400°F (200°C). Toss fingerling potatoes with harissa paste, olive oil, and salt. Spread them on a baking sheet and roast for 25-30 minutes or until golden and crispy.

Sauté the Mushrooms

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the mushrooms, thyme, and salt. Cook until the mushrooms are tender and golden, about 5-7 minutes.

Prepare the Vinaigrette

In a bowl, whisk together white wine vinegar, Dijon mustard, and chopped tarragon. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and black pepper to taste.

Plate the Dish

On a plate, place the grilled cauliflower steak as the base. Arrange grilled asparagus, roasted fingerling potatoes, and sautéed mushrooms around the steak. Drizzle with bearnaise vinaigrette before serving.