Best 4 Mock Beef Tenderloin Recipes

Mock beef tenderloin, a delightful and versatile plant-based alternative to traditional tenderloin, offers a unique culinary experience that caters to vegetarians, vegans, and flexitarians seeking a meatless option. With its ability to mimic the texture and flavor of tenderloin, this plant-based protein can be prepared using a variety of cooking methods, ensuring a satisfying and delicious meal. This article delves into the world of mock beef tenderloin, providing insights into selecting the right ingredients, exploring various cooking techniques, and introducing tantalizing recipes that will elevate your plant-based cooking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

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.

MOCK BEEF TENDERLOIN

Mock Beef Tenderloin image

This recipe is easy, lean and delicious. What's better than that? We also use leftovers for another easy weeknight meal later in the week.

Provided by PanNan

Categories Meat

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

3 lbs eye of round roast
meat tenderizer (optional)
seasoning, of your choice (I use Seasonall)

Steps:

Rub roast with tenderizer and/or seasoning.
Place on rack in broiler pan.
Cook in 425 F oven 45- 55 minutes for rare (remove when temp reads 135), 60- 65 minutes for medium (remove when temp reads 150).
Let rest 10 minutes before slicing into thin slices cut at an angle across the grain.

Nutrition Facts :

MOCK POT ROAST

Mock Pot Roast image

With potatoes, carrots, peas and onions, this meat loaf is just like a pot roast. Using ground beef instead of another cut of meat, makes it an economical meal-Marsha Ransom, South Haven, Michigan.

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/2 cup ketchup
2 eggs
1 tablespoon prepared horseradish
1/2 cup quick-cooking oats
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1 teaspoon steak sauce
8 medium carrots, halved
8 small red potatoes
16 pearl onions
1 package (10 ounces) frozen peas, thawed

Steps:

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf. , Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a thermometer reads 160°.

Nutrition Facts :

BEEF TENDERLOIN MARINADE

Beef Tenderloin Marinade image

Use this beef tenderloin marinade on a 3- to 4-pound tenderloin before cooking. It's worth the wait.

Provided by Carley

Categories Marinades

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

⅓ cup sherry vinegar
⅓ cup molasses
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
6 cloves garlic, minced
1 small serrano pepper, chopped
1 tablespoon soy sauce
1 tablespoon dried rosemary
1 teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 12.2 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 264.4 mg, Sugar 7.7 g

Tips

Choose the right mushrooms. Cremini mushrooms, also known as baby bella mushrooms, are a good choice for this recipe because they have a meaty texture and a rich flavor.
Don't overcook the mushrooms. Overcooked mushrooms will become tough and chewy. Cook them just until they are softened and browned.
Use a good quality balsamic vinegar. A good quality balsamic vinegar will have a rich, complex flavor that will add depth to the sauce.
Let the sauce simmer for a while. This will allow the flavors in the sauce to develop and deepen.
Serve the beef tenderloin with your favorite sides. Mashed potatoes, roasted vegetables, and a green salad are all good options.

Conclusion

Mock beef tenderloin is a delicious and affordable way to enjoy a classic steak dinner. It is easy to make and can be tailored to your own taste preferences. Whether you are a vegetarian or simply looking for a healthier alternative to beef, mock beef tenderloin is a great option.