Best 2 Braised Mock Tenderloins In Red Wine Sauce Recipes

Prepare to tantalize your taste buds with a culinary journey into the realm of braised mock tenderloins, where succulent morsels of mock tenderloin are lovingly embraced by a rich and robust red wine sauce. This delectable dish, a testament to the art of slow cooking, promises an explosion of flavors that will leave you craving for more. Whether you're a seasoned chef or a novice cook, embark on this culinary adventure to discover a recipe that will transform your kitchen into a symphony of taste and aroma.

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BRAISED MOCK TENDERLOINS IN RED WINE SAUCE RECIPE - (3.9/5)

Braised Mock Tenderloins in Red wine Sauce Recipe - (3.9/5) image

Provided by AuntieGooper

Number Of Ingredients 13

Ingredients

1 tbsp vegetable oil
4 beef mock tenderloins, about an inch thick
1 yellow onion, chopped
1 good sized carrot, cut in half longways and sliced
1 clove garlic, minced
3/4 cup red wine
1 1/2 cups beef stock
1 sprig fresh or 3 pinches dried thyme (about a 1/2 tsp)
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
3 tsp corn starch
3 tbsp water

Steps:

1. Pat steaks dry and season with a bit of salt and pepper on each side. Heat oil in a large cast iron skillet or Dutch oven over medium-high heat. Brown steaks, about 3 minutes on each side. 2. Remove steaks from pan and place on a plate to rest. Add carrots, onion, and garlic. Sauté, stirring constantly, until onions are translucent, about 3-5 minutes. 3. Add red wine to pan and scrape up any brown bits from the bottom of the pan. Add stock, thyme, bay leaf, salt, and pepper. Stir to combine and then add steaks back to pan, nestling them into the carrots and onions. Bring to a boil, then reduce to a very low simmer. Cover the pan and let it simmer about 2 hours, until beef is tender. 4. Remove steaks and place on a plate to rest. Discard bay leaf and thyme stem (if fresh thyme was used). Turn heat up to medium and bring liquid to a high simmer, almost boil. Meanwhile mix the corn starch and water together. Add cornstarch mixture to pan, stirring until thickened.

BRAISED BEEF IN RED WINE SAUCE

Braised Beef in Red Wine Sauce image

Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.

Provided by evelynathens

Categories Meat

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs beef eye round
1/2 cup olive oil
1 medium onion, finely chopped
1 slice thick bacon, chopped
3 tablespoons tomato paste
6 bay leaves
4 whole cloves
1/2 teaspoon crumbled rosemary
1 (750 ml) bottle dry red wine
6 cups low sodium beef broth
1 (1 lb) can italian tomato, drained and chopped
pan fried polenta
spinach, sauteed in
olive oil

Steps:

Season beef (lightly if using salted broth).
Heat oil in large Dutch oven over high heat.
Add beef and brown on all sides, about 15 minutes.
Transfer beef to platter; reduce heat to medium.
Add onion and bacon to pot.
Sauté until onion is golden, about 8 minutes.
Mix in tomato paste, bay leaves, cloves and rosemary.
Add wine.
Return meat and any juices.
Cover and simmer 30 minutes, turning meat once.
M ix stock and tomatoes into sauce.
Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
Transfer beef to platter.
Cover with foil to keep warm.
Strain sauce through fine sieve, pressing on solids.
Degrease sauce.
Return sauce to pot.
Boil until reduced to 2 cups, about 1 hour.
Add any beef juices from platter.
Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
Serve sautéed spinach alongside.

Tips:

For the best results, choose high-quality mock tenderloin steaks that are evenly cut and about 1 inch thick.

Make sure to trim any excess fat from the steaks before cooking.

To ensure even cooking, sear the steaks in a hot pan until they are browned on all sides.

Don't overcrowd the pan when searing the steaks. If the pan is too crowded, the steaks will not brown properly and will become tough.

After searing the steaks, transfer them to a slow cooker or Dutch oven. Add the red wine, beef broth, herbs, and spices and cook on low for 7-8 hours, or until the steaks are fall-apart tender.

Serve the braised mock tenderloins with mashed potatoes, rice, or your favorite sides.

Conclusion:

Braised mock tenderloins in red wine sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The steaks are braised in a flavorful red wine sauce until they are fall-apart tender, and they are served with mashed potatoes, rice, or your favorite sides. With its rich flavor, tender texture, and elegant presentation, this dish is sure to impress your guests.