Mock Tender Steaks Food

MOCK BEEF TENDERLOIN

Steps:

• Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
• Preheat oven to 425 degrees F.
• In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes.
• While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper.
• Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes.
• Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.

MOCK FILETS

Steps:

• Preheat your oven's broiler.
• In a medium bowl, mix ground beef and bread crumbs. Add eggs, onion, salt and pepper; mix well. Shape into 6 thick patties. Wrap bacon around the outside rim of each patty, and secure with a toothpick or kitchen string.
• Place on rack in broiler pan or casserole dish and broil 5 inches from heat source for 10 minutes. Take out of oven and turn patties over.
• Mix ketchup, brown sugar and mustard in small bowl. Spoon over patties, and return to broil for 5 minutes longer or until meat is firm, and no longer pink in the center.

TENDER BRAISED SWISS STEAK

Steps:

• Gather the ingredients.
• Preheat oven to 300 F. Dry the meat thoroughly with paper towels.
• In a large Dutch oven, heat the oil until it is almost smoking, then gently add 2 or 3 of the steaks. The idea is not to overcrowd the pan. Brown one side for about 4 minutes (you want a nice, dark crust), then flip and brown the other side. Set aside the browned steaks and repeat until you have browned them all.
• Add the onion to the fat in the pan and cook for a few minutes until translucent and slightly golden brown.
• Stir in the flour with a wooden spoon and incorporate until a thick roux forms. Lower the heat and cook the roux for a few minutes, stirring frequently, until it takes on a light brown hue. Do not let it burn.
• Add the diced tomatoes and the stock. Season to taste with ​ kosher salt and freshly ground black pepper. Add the bay leaf and simmer the sauce for about five minutes or until it starts to thicken.
• Next, return the browned steaks to the sauce and arrange them so that they are covered by the liquid. Cover the pot and transfer it to the oven.
• Braise for about an hour and a half or until the meat is extremely tender. Serve each steak with a generous portion of the sauce.

MOCK IN THE CROCK

Steps:

• Trim away all outer fat from steaks and place in crock pot.
• Blend together tomatoes, garlic and spices.
• Dump on top of meat in crock pot. Throw in bay leaf.
• Add just enough water to cover the meat.
• Stir a bit to blend in water.
• Cook on low for 6 to 8 hours.