In a city where steakhouses often stick to tradition, BOA Austin, located at 300 West Sixth Street, is carving new ground with a plant-based addition. The restaurant has introduced Beyond Meat’s steak filet, offering a vegan spin on its signature steak frites.
“We aim to cater to all our guests’ dietary needs,” Executive Chef Brendan Collins said. “There is a market for alternative protein in the vegan and vegetarian space, just like guests want chicken and fish.”
The Beyond Steak Filet, made with faba bean protein and avocado oil, is designed to replicate the sear, juices and tenderness of premium beef. A Beyond Meat spokesperson said the collaboration reflects the company’s mission to make plant-based eating more accessible.
Collins said the dish has been well received by both plant-based diners and traditional steak lovers, with feedback calling the flavors and textures unexpectedly satisfying. “For a chef, that’s the ultimate compliment,” he said.
As for the future of plant-based offerings at BOA, Collins said demand will guide expansion.
“The more interest, the more opportunities there will be for menu placement.”
Beyond Meat’s new steak filet is crafted with simple ingredients and designed to sear like traditional beef. Avocado oil provides a high smoke point, creating a caramelized crust while maintaining tenderness inside. The dish delivers a steakhouse-style experience with fewer environmental impacts and added nutritional benefits, aiming to satisfy vegans, vegetarians and curious diners alike.