Braised Mock Tenderloins in Red wine Sauce

By AuntieGooper

By my niece Wendi

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

Preparation

Step 1

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.