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Marinated Bistro Filet with Tofu Mousse, Watermelon Salad and Tofu Chip

Mon Sayasit, The Black Sheep Social Club

Steph Mehmen, chef

Cedar Rapids, IA

Carne Asada Spice Marinade

¼ cup Lola’s original spice seasoning and hot sauce

2 dried guajillo chiles

1 whole chipotle pepper canned in adobo

Juice from 3 fresh oranges

2 Tbsp of lime juice

2 Tbsp Soybean oil

2 Tbsp soy sauce

2 Tbsp Red boat fish sauce

1 bunch of cilantro, chopped (optional)

2 Tbsp dark brown sugar

1 Tbsp cumin

1 Tsp Coriander

6 Clove fresh garlic crushed

Kosher salt to taste

2 pounds Petit Shoulder Tender

Mix everything together in a blender except beef; reserve half for plating. Place beef in a metal pan, pour marinade over let it marinade at least 24 hrs. Cut beef into 6-ounce medallions, sear beef in hot pan, finish in oven to desired doneness.

Tofu Mousse

6 oz-Silken Tofu

2 oz. Crème fraiche

2 Tbsp. Lola’s original hot sauce

1 tsp. Garlic powder

1 tsp. Onion powder

1 Tbsp.-Yuzu juice

1 tsp. white pepper

1 tsp. msg

Kosher salt to taste

Blend together in a blender until smooth; pass through a chinois for a smoother texture.

Tofu Watermelon Salsa

2 Tbsp Lola’s original spice seasoning

8 oz silken tofu, cut into small dice

8 oz Seedless watermelon, cut into small dice

3 Tbsp. Pickled Jalapeno, diced

4oz. English cucumber, cut into small dice

1/2 oz of chopped fresh green onion and cilantro (optional)

1 tsp. coriander

1 tsp. Cumin

1 Tbsp. Tajin

Kosher salt to taste

In a metal bowl, combine everything. Mix until blended. Salt to taste

Tofu Chip

8 oz. Silken tofu

Pinch of Lola’s original spice seasoning blend

1 tsp. of Lola hot sauce

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. old bay seasoning

1 tsp. black and white sesame seeds

Salt and white pepper to taste

Preheat oven to 350 degrees. In a blender, add all ingredients together; blend until smooth. Pass through a chinois for a smoother consistency Place silpat on a baking tray, spread tofu mixture on it with offset spatula . Bake for 30 minutes or until tofu’s firm and crispy. Break into pieces to plate.

To plate- plate beef medallions on 6 plates, Add dollop of tofu mousse, watermelon salsa. Drizzle with reserved marinade. Garnish with tofu chip. Serve immediately.

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