by Can a steak without a cow – or any meat, by the way – taste as good as the real work? That is the hope of Beyond Meat, which has just launched its steak fillet.
The company, which also offers the steak in the protein plate at vegan fast food chain Veggie Grill, has just worked with Boa Steakhouse and NYC Restaurant Ladybird to make dishes with the Faux Filet. If someone gave up meat in the fifth grade, I wanted to see if the steak stepped on my memories when I also invited the steak at the West Hollywood location of Boa Steakhouse, I knew that I had to taste the product myself.
In terms of nutrition, the Beyond Steak Filet is pretty much made of Mycelium, Faba Bean protein and avocado oil-a protein punch. A fillet has 230 calories and 28 grams of proteins, as well as 3 grams of fiber. It also contains 9 grams of total fat, with only 1 gram of saturated fat. On the sodium front it contains 15% of your daily value, which is 350 mg.
But how would it taste, especially in comparison with other, more traditional items on a steakhouse menu? Fortunately, Boa Steakhouse did not flavor. The Boa Steakhouse team created a completely vegan -tasting menu as part of the launch with an heirlooming salad with tofu and a Thai coconut curry with roasted vegetables. For the Beyond Steak Filet, the main course of the meal, the restaurant, created a “Club Room Style Steak Frites” dish, including the steak fillet with a vegan version of Beurre de Paris, a kind of composite butter. The steak was served next to grilled Portobello, Tomato and “Thousand Layer Fries.”
I tried the Beyond Steak Filet in Boa Steakhouse as part of a vegan -tasting menu. (Kaitlin Reilly)
When the steak arrived, I immediately noticed that it didn’t look exactly like I expected. In addition to meat products, just like his hamburger, “bleeding” through the absorption of beet juice, so I expected a somewhat redder, juicier bite. Instead, the steak was thoroughly cooked, giving it a nice char – the kind of grilled taste that, if someone who does not eat meat, I can’t enjoy it often. It was also pleasant tough, with a strong fleshy taste that was almost indistinguishable from the real work. On the right steakhouse fashion I had to cut in with a real steak knife.
Of course I knew that I was not the best person to ask when it came to how meaty the outer steak fillet really was. I brought my carnivorous husband to dinner, in the hope that he could weigh on the similarities between the new product of Beyond and the real deal. Because he goes further regularly than products and other faux meat-the benefits of life with a non-meat eater! – He is used to food that tastes like meat, but not enough For him to leave his carnivore ways. But although he usually prefers real beef above the fake version, he couldn’t get enough of the steak. Although he said, for example, that he would not necessarily confuse the steak fillet with a fillet Mignon, he noticed that he could also not tell that what he was eating was a vegetable option.
The rear steak fillet was juicy and had to be cut with a steak knife. (Kaitlin Reilly)
Is it possible that the Beyond Steak Filet earned such highlights because it was prepared in a high -quality steakhouse? Of course – I have no idea how I would do my own version of this dish. But if someone who regularly uses products outside, such as hamburgers, ground meat and steak tips, I have always been impressed how easily the products cook in a pan or even on the barbecue.
But whether I can try my hand to grill past the steak fillet is in the air. At the moment Beyond Meat has not announced a rollout in supermarkets, but is planning to extend to selecting restaurants in the United States. Beyond Meat is currently selling his steak in the steak tips, which I use for Fajitas and Tacos. My ability to make a vegan sauce from Beurre de Paris, however? That is a different story.
