Plant-Based Herb-Crust Filet Recipe

Ingredients

• 1 juicy filet
• 1 tbsp dijon mustard (or enough to spread over the filet)
• 1 tbsp parsley
• 1 tbsp thyme, fresh or dry
• 1 tbsp fresh sage or basil
• 1 tsp oregano
• 1 tsp garlic, fresh minced or garlic powder
• 5 potatoes, peeled and chopped in piece, so they cook quickly
• 1 tbsp vegan butter
• A handful of wild garlic greens
• 1 tbsp garlic powder
• 1/4 cup of unsweeted non-dairy milk (I’m a fan of oat milk)
• Salt to taste
• Water for boiling potatoes
• Asparagus, as much as you want ;)
• A drizzle of olive oil
• 1 tbsp of a good quality fig jam
• 1/2 tsp of balsamic vinegar
• 1 tbsp olive oil
• A sprinkle of Onion powder
• A sprinkle of garlic powder
• 1/2 of crushed red peppercorns
• 2 tbsp of water, approximately (add water to reach the consistency of choice)