Mock tender steak is a cost-effective substitute for pricier cuts like tenderloin. Though not as tender as filet mignon, it provides substantial flavor and can be delicious when cooked correctly. Chef Russell Kook emphasizes its harder texture due to its origin from the chuck, which brings additional fat and flavor. To prepare mock tender steak optimally, Kook advises seasoning simply, searing for a crust, and finishing in the oven to achieve the preferred doneness, allowing the cut to shine as a hearty, flavorful alternative in meals.
Mock tender is exactly what it sounds like - it's not truly tender like a filet, even though it looks similar in shape.
Think of it as a budget-friendly alternative to tenderloin, but it needs different prep to get the best out of it.
It comes from the chuck, so it's a bit tougher but has more fat, which means it cooks faster and can be more flavorful when done right.
When it's cooked, it's going to resemble something closer to pot roast than a classic steak - it's flavorful and hearty, but it's not going to look or cut like a filet.
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