Braised Mock Tenderloins In Red Wine Sauce Recipe 395

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.

Steps:

• Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
• Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
• Remove string from beef before carving. Serve sauce with beef.