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Braised Mock Tenderloin Recipe Dutch Oven

Braised Mock Tenderloin Recipe in a Dutch Oven

This Braised Mock Tenderloin Recipe in a Dutch Oven transforms a tough cut of beef into a tender, juicy dish full of rich flavors. Using the slow-cooking method of braising in a Dutch oven, the mock tenderloin absorbs the savory broth, herbs, and wine, resulting in a melt-in-your-mouth experience. Perfect for a family dinner or a special occasion, this recipe is both easy to prepare and delicious.
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Prep Time 15 minutes
Cook Time 2 hours 27 minutes
Total Time 2 hours 42 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds mock tenderloin chuck tender
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 1 cup red wine optional, can substitute with more broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Dutch oven with lid
  • Wooden spoon or spatula
  • Tongs (for searing the meat)
  • Knife for chopping ingredients

Method
 

  1. Preheat the Oven: Preheat your oven to 325°F (163°C).
  2. Season the Meat: Season the mock tenderloin with salt and pepper on all sides.
  3. Sear the Meat: Heat olive oil in the Dutch oven over medium-high heat. Once the oil is hot, add the mock tenderloin and sear each side for about 4-5 minutes until browned. Remove the meat and set it aside.
  4. Sauté the Aromatics: In the same Dutch oven, add the chopped onions and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
  5. Add the Liquids and Seasonings: Stir in the tomato paste, beef broth, and red wine (if using). Scrape the bottom of the pot to loosen any browned bits. Add the thyme, rosemary, and bay leaves.
  6. Braise the Meat: Return the mock tenderloin to the pot, ensuring it is partially submerged in the liquid. Cover with the Dutch oven lid and place it in the preheated oven. Let the meat braise for 2.5 to 3 hours, or until it’s fork-tender and easy to shred.
  7. Rest and Serve: Once cooked, remove the mock tenderloin from the oven and let it rest for 10 minutes. Slice against the grain and serve with the braising liquid. Garnish with fresh parsley if desired.

Notes

  • Wine Substitute: If you prefer not to use wine, you can simply add more beef broth to maintain the flavor of the braising liquid.
  • Gravy: After removing the mock tenderloin, you can simmer the braising liquid to reduce it and create a thicker gravy.
  • Serving Suggestions: This dish pairs wonderfully with mashed potatoes, roasted vegetables, or rice. The braising liquid also makes an excellent sauce to pour over sides like potatoes or bread.
  • Storing: Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Braised Mock Tenderloin Recipe Dutch Oven