In some markets you may pass by the Roasts section and see a roast that weighs about 2 to 3 pounds, sometimes smaller, sometimes larger which is labeled MOCK TENDER.

Mock tenders also go by several other names including chuck fillet steak, chuck clod tender, shoulder tender, petite fillet, fish steak, chuck tender steak, tender medallions, and shoulder petite tender. The last name being a give-a-way as the cut comes from the shoulder of the cow.

It is one muscle which does look a bit like a tenderloin, but, unlike that cut of meat, it is definitely NOT tender. That being said, the cut of meat is tough and chewy if cooked as a steak,, but, if braised slowly stove-top or in the oven, you will discover that mock tender has a rich, beefy taste and, low and behold, it IS rather tender and very flavorful.

You can cook a mock tender as a pot roast, or, you can cut it into “steaks”, in quotes because the mock tenders tend to shrink a lot in cooking and your “steaks” , once cooked, will not look like steaks but more like pieces of a pot roast. It is definitely a good buy.

Ingredients:

1. 1 mock tender cut into 6-8 steaks, about ¾” thick
2. 1 tablespoon olive oil
3. 1 tablespoon butter
4. 1 large onion, chopped
5. 4 cloves garlic, minced
6. 4-5 stalks of thyme or 2 teaspoons dried thyme
7. 1 bay leaf
8. ½ cup red wine
9. ½ cup beef broth

Preheat oven to 350 degrees

Bring the mock tender to room temperature and cut into steaks about ¾” thick.

Salt and pepper them to taste.

Chop your onion and mince your garlic.

Using a heavy, oven proof skillet which you can cover, warm the olive oil till fragrant but not smoking.

Brown the mock tender steaks on both sides and remove to a plate setting them aside.

Add the olive oil and over medium heat, soften the onions for about 4 or 5 minutes.

Add the garlic, stir, and cook a minute or two longer.

Return the steaks to the skillet, add the thyme, the bay leaf, the wine, and the beef broth.

Transfer the skillet to the oven and cook for two hours.

Check the mock tender steaks several times to see if you need to add more liquid.

You can add more beef broth or simply add water.