Beef tenderloin steak
Typical beef tenderloin/filet steak is about 170–200 g; use 200 g.
Instead of Beef tenderloin steak
TofuUse the same weight; press firm tofu for 20 minutes, marinate and sear 5–8 minutes. Much quicker and softer, with no beef flavour.
PaneerUse the same weight; cut a thick slab, marinate and sear 2 minutes each side. Firm and milky, so cook briefly.
CauliflowerUse a thick slab of the same weight; blanch 3 minutes, marinate and roast 15 minutes. Meaty in look but not in texture.
Vegetarian swaps
- Tofu
Use the same weight as the steak; press, marinate and sear 5–8 minutes. Cooking time is far shorter; keep the marinade strong.
- Paneer
Use the same weight; cut a thick slab and sear 2 minutes each side. Add no long cooking or it turns rubbery.
- Cauliflower
Use a thick slab of the same weight; blanch, marinate and roast about 15 minutes. Meaty appearance, softer bite.
