Mock Tender Steak (Braised with Onions & Thyme)
Mock tender steak is a lean and chewy boneless cut of beef which is harvested from the chuck primal. Visually it resembles a tenderloin steak but it is not at all tender - hence the name. If cooked properly however it can be transformed into flavorful and easy to chew meat. This recipe instructs you to do just that.
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Servings: 3 servings
Calories: 977kcal
Ingredients
- 6 mock tender steaks about ¾ inch thick*
- kosher salt to taste, to season steaks
- black pepper to taste, to season steaks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion diced large
- 4 cloves garlic diced large
- 2 teaspoon dried thyme or to taste
- ½ cup red wine**
- ½ cup beef broth or 1 tablespoon beef base dissolved in ½ cup warm water
Instructions
- Season mock tender steak with salt and pepper. Heat a large, deep heavy pan for which you have a tight fitting lid over medium-high heat.***
- Add olive oil to heated pan and sear the steaks on both sides to golden brown. Remove and set aside. Lower the heat to medium.
- Add butter to the pan, then onion, garlic and thyme. Stir and saute until onion and garlic soften, about 3-5 minutes.
- Deglaze the pan with the red wine and simmer for 1 to 2 minutes for wine to reduce by about half. Add the beef broth. Bring to simmer and return the mock tender steaks to the pan along with any accumulated juices. Cover with lid, lower the heat to low and braise (only whispering bubbles in liquid) for a bit over 2 hours. Check the steaks for tenderness and continue to simmer if you feel that they can use extra time.
- Serve the steaks along with some of the braising liquid and cut against the grain for a more tender bite.
Notes
*You do not need to scale the recipe for up to 8 mock tender steaks, the braising liquid will be sufficient.
**Alternatively, you can use 3 tablespoon balsamic vinegar instead of the wine or equal amount of dark beer such as a porter or a stout plus 1-2 tablespoon brown sugar to subdue bitterness in the beer. (Be sure to taste the beer first to know what you are dealing with).
***Alternatively use a braiser or a Dutch oven.
If you would rather braise in the oven pre-heat it to 300 F and check for tenderness after 2 hours.
Nutrition
Serving: 1g | Calories: 977kcal | Carbohydrates: 22g | Protein: 73g | Fat: 62g | Saturated Fat: 21g | Polyunsaturated Fat: 32g | Cholesterol: 259mg | Sodium: 995mg | Fiber: 2g | Sugar: 2g
