Filet
WITH ROMESCO SAUCE
Romesco sauce, once humble fishermen's food, is the main character in this Spanish soap opera. Apparently, there’s no single correct way to make it, which means you can tweak it based on your taste—or whatever’s currently lurking in the pantry. And honestly, that’s the best kind of recipe. The Marbles version is made with roasted red peppers, almonds, stale bread, raw garlic and paprika… which might sound like someone (me) raided the pantry during a blackout and said, “Yeah, this’ll work.” And it does. It weirdly works. You put it on anything and suddenly you’re like, “I live in Barcelona now. I own linen pants. I fear nothing.”
Ingredients
Filet
- 2 Juicy Marbles Thick-Cut Filet
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ½ tsp cracked black pepper
Romesco Sauce
- 1 ½ cup / 215 g jarred roasted red pepper (drained)
- ⅓ cup / 40 g almonds (roasted, whole)
- 2 garlic cloves
- 1 cup / 30 g stale bread (loosely packed)
- 1-2 tbsp sherry vinegar/red wine vinegar (adjust based on acidity of roasted peppers)
- 2 tbsp / 25 g olive oil
- 2 tsp sweet smoked paprika
- ½ tsp fine sea salt
- ¼ tsp cracked black pepper
SERVES 2 / 25 MINUTES
preparation
Make the Romesco sauce
- If you are using raw almonds, start by roasting them in the oven. Preheat the oven to 352°F (160°C). Spread the almonds on a parchment lined baking sheet and place in the oven for 10–15 minutes, until they start to brown at the edges. Let them cool before you continue with the recipe.
- In a high speed blender or food processor combine jarred roasted red peppers, almonds, garlic cloves, stale bread, sherry vinegar, sweet smoked paprika, salt and pepper. Blend into a paste. Scrape down the sides of the blender/food processor, to incorporate all the ingredients.
- While the blender/food processor is running on low, drizzle in the olive oil to create a smooth emulsified sauce.
- Taste and adjust the seasoning, if necessary.
Cook the Vegan Filet
- Let the Thick-Cut Filet thaw in the fridge overnight. If you forgot to take it out of the freezer the night before, don’t stress. Place the Thick-Cut Filet in a bowl filled with cold tap water and let it thaw for 20 minutes.
- When you are ready to cook, open the packaging using scissors (the easiest way) and remove the filet.
- Season the filet with salt and pepper on all sides.
- Heat olive oil in a nonstick pan over medium.
- Add your filet into the pan and cook 7–9 minutes until nicely browned on all sides.
Serve
- Spoon the Romesco sauce on a plate and spread it out slightly to create a nice shape.
- Place the Juicy Marbles filet on top of the sauce. Sprinkle some flaky sea salt and serve with a wedge of lemon.