Steakhouse starts selling vegan filet mignon with hefty $69 price tag
Topics: US News, Food and Drink
Claire Reid
Featured Image Credit: Chunk Foods
Topics: US News, Food and Drink
A steakhouse in Florida is selling plant-based steaks for those who don’t fancy the real deal - but it comes with a pretty hefty price tag.
As more people turn to veganism, vegetarianism or even flexitarianism, it makes sense that restaurants would attempt to cater to those who are trying to ditch meat.
But one place you may not expect to encounter a meat-free option is at a steakhouse, right?
Advert
Well, Charley’s Steak House in Florida has decided to give it a go, serving up a completely plant-based F U Filet Mignon for $69.
For context, Charley’s serves an 8oz centre cut filet mignon for $55 or a 12oz for $75.
The slab of mock-meat is made using fermented soy and wheat, beet juice, B12, fortified iron and coconut oil.
The steak is cooked much like its meaty counterparts, with a dry rub and cooked on a wood-fired open flame pit.
The F U Filet Mignon, which according to the menu stands of ‘freaking unbelievable’, is created by food tech startup Chuck, which is partially funded by Hollywood actor Robert Downey Jr.
Chuck hopes to ‘make delicious, nutritious, plant-based whole cuts that are kind to the environment, and accessible to all’.
Founder and CEO Amos Golan, told Veg News: “Chunk is listed on the same menu as other premium cuts of beef thanks to its exquisite culinary performance, great taste and texture, clean ingredient list, and impressive nutritional profile.” Fair enough.
F U Mignon landed at Charley’s after the team behind the restaurant sent out on a hunt to find a plant-based option for customers.
They said that the Chuck steak was the first they had tried that left them unable to tell the difference between faux meat and the genuine thing.
High praise indeed coming from the folks who run a steakhouse.
Seth Miller, vice president and COO of Talk of the Town Restaurant Group, which runs Charley’s, told the Fast Company he and his team had been scouring trade shows for meatless options for several years, but found that the flavors, textures and overall look of the products didn’t quite meat meet their standards.
“We always go in the show and turn right, into the vegan and vegetarian section,” he said.“And we’ve just been disappointed.”
Until he found Chuck, of course - Miller said the cut of fake meat ‘fooled’ the team in blind taste tests, earning itself a place on the restaurant’s menu.