Seitan Filet Mignon

Ingredients

• For the filet:
• 160 gr wheat gluten
• 55-60 gr crimini mushrooms previously sautéed in EVO
• 1/4 red onion
• 1/4 cup black beans
• 7 tbsp water
• 1 tbsp red wine
• 1 tsp tomato concentrate
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp ground mustard
• 1 tsp Aleppo pepper powder
• 1/2 tsp nutritional yeast
• 1 tsp Extra-virgin olive oil
• 1/4 tsp liquid smoke
• 2 tbsp soy sauce
• 1/4 tsp dry oregano
• For the marinade
• 1/4 cup soy sauce
• 1 tbsp red wine
• 1/4 tsp liquid smoke
• 1 tsp fennel seed
• 1/2 tbsp dark maple syrup or molasses
• 3 sprigs fresh rosemary
• 1/2 tbsp etxra-virgin olive oil

Instructions

1. In a skillet, sauté chopped mushrooms in olive oil until fully cooked, then in a food processor, mix all the ingredients for the filet but the wheat gluten.
2. Meanwhile, prepare the marinade by lightly whisking all the ingredients but the rosemary and set aside.
3. Once all the ingredients have formed a dark red paste, add the wheat gluten and pulse for one minute.
4. Transfer to a surfaced floured with wheat gluten and knead the dough as you would do for bread for 1 more minute. If you knead it for too long, the steak will be gummy and tough to eat.
5. On a clean surface, lightly roll the dough to 1 1/2 inch thickness and cut it into 2 steaks or 4 (smaller) filets.
6. Transfer to a container with a lid, pour all the marinade over the fillets, add the rosemary and flip the steaks, making sure they are completely drenched in marinate. Marinate for half an hour.
7. Remove steaks from the marinade and sear them on a hot grill until grill marks have formed (a minute or two per side), then bake at 425F for 25 minutes.
8. Salt to taste and serve.
9. Buon appetito.