The Pioneer Woman Tasty Kitchen
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Braised Beef Mock Tenders in Red Wine Sauce

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Level: Easy

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Description

These moist, flavorful fillets are like mini pot roasts, slow cooked with onions and garlic in red wine sauce until juicy and tender.

Ingredients

  • 6 whole Mock Beef Tender Fillets, About An Inch Thick
  • 1 Tablespoon Vegetable Oil, Divided
  • 2 whole Small Yellow Onions, Chopped
  • 2 whole Carrots, Chopped
  • 1 clove Garlic, Minced
  • ¾ cups Red Wine
  • 1-½ cup Beef Or Vegetable Broth
  • 1 sprig Thyme
  • 1 leaf Bay Leaf
  • ½ teaspoons Salt
  • ¼ teaspoons Fresh Ground Pepper
  • 1 can (15 Oz) White Beans, Drained
  • ½ packages (5 Oz.) Frozen Spinach, Or 2 Cups Fresh Spinach

Preparation

Note: this recipe uses a cut of beef called a “mock tender.” It’s also known as shoulder tender, chuck fillet, petite fillet, or tender medallions.

1. Pat steaks dry and season with salt and pepper on both sides. Heat 1/2 tablespoon oil in a large heavy pan or Dutch oven over medium-high heat. Brown steaks, about 3 minutes each side. Don’t crowd the pan — it’s best to do this in batches. Set the steaks aside for the moment.

2. Pour off drippings from your pan and add remaining 1/2 tablespoon oil to pan. Reduce heat to medium and add carrots, onions, and garlic. Saute, stirring constantly, until onions are translucent, about 5 minutes.

3. Add red wine to pan and scrape up browned bits from the bottom. Add broth, thyme, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine, then add mock tenders back to the pan. Bring to a boil, then reduce heat to a very low simmer. Tightly cover the pan and let it simmer 1 hour and 45 minutes, until beef is tender. You may need to simmer longer if beef is still tough.

4. When meat is tender, remove steaks, set aside, and keep warm. Add beans and frozen spinach to the pan and simmer uncovered 10 minutes, until thickened. If mix doesn’t thicken, add a teaspoon cornstarch dissolved in a tablespoon water and let simmer another 3 minutes. Serve steak with bean sauce on the side.

For more photos, click the related blog post link under the recipe picture!

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