MOCK BEEF TENDERLOIN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
- Preheat oven to 425 degrees F.
- In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes.
- While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper.
- Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes.
- Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.
MOCK FILETS
This recipe cooks up a nice mock steak and the bacon wrapping gives these 'steaks' a wonderful flavor.
Provided by POFELY
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat your oven's broiler.
- In a medium bowl, mix ground beef and bread crumbs. Add eggs, onion, salt and pepper; mix well. Shape into 6 thick patties. Wrap bacon around the outside rim of each patty, and secure with a toothpick or kitchen string.
- Place on rack in broiler pan or casserole dish and broil 5 inches from heat source for 10 minutes. Take out of oven and turn patties over.
- Mix ketchup, brown sugar and mustard in small bowl. Spoon over patties, and return to broil for 5 minutes longer or until meat is firm, and no longer pink in the center.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 19.8 g, Cholesterol 127.5 mg, Fat 26.9 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 1204.8 mg, Sugar 10.1 g
MOCK FILET MIGNON
At current filet prices, a mock version might be welcome! I haven't tried these yet, but the recipe comes from a Taste of Home Ground Beef collection.
Provided by ReeLani
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a bowl mix together beef, rice, onion, garlic powder, Worcestershire sauce, salt and pepper.
- Shape into 6 round patties.
- Wrap a bacon strip around each patty and fasten with a wooden toothpick.
- Put patties in an ungreased shallow baking dish.
- Bake 20 minutes or to your desired degree of doneness.
Nutrition Facts : Calories 474.9, Fat 15.4, SaturatedFat 5.9, Cholesterol 79.2, Sodium 754.9, Carbohydrate 52.5, Fiber 1.3, Sugar 1.5, Protein 28.3
MOCK FILET MIGNON
I get rave reviews- plenty of requests for the recipe!-whenever I serve this to friends and family.-Cheri Legaard, Fortuna, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the beef, rice, onion, Worcestershire sauce, salt, garlic powder and pepper. Shape into six round patties. Wrap a strip of bacon around each patty; fasten with a wooden toothpick., Place in an ungreased shallow baking dish. Bake at 450° for 20 minutes or until meat is no longer pink.
Nutrition Facts :
MOCK FILET MIGNON
Flavor-packed beef patties are wrapped in bacon to give them an expensive look. They are served with a rich red wine sauce to give that pricey steak taste at a less expensive cost. Source: Woman's World
Provided by CookingONTheSide
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
- Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
- Add 2 t garlic; cook 1 minute.
- Transfer mushrooms to bowl; cool 10 minutes.
- Meanwhile, preheat oven to 425 degrees.
- Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
- In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
- Wrap reserved bacon around patties; secure with toothpicks.
- Sprinkle with pepper.
- In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
- Remove from pan; discard all but 2 T drippings.
- Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
- Serve the sauce with the beef patties.
- You can top the bread with the beef patties or you could just eat the garlic bread on the side.
Nutrition Facts : Calories 576.8, Fat 30.8, SaturatedFat 11.8, Cholesterol 143.5, Sodium 1194.1, Carbohydrate 38.9, Fiber 2.8, Sugar 2.2, Protein 31.4
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MOCK FILET MIGNON RECIPE | MYRECIPES
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- Tear bread into small pieces, and place in a small, shallow bowl. Add 1/2 cup water, and let soak about 10 minutes. Squeeze water from bread; discard water.
- Combine softened bread, meat, seasoned salt, and pepper in a medium bowl; mix well. Shape mixture into 6 patties about 1/2-inch thick. Wrap a bacon slice around each pattie, securing with a wooden pick. Melt shortening in a large skillet over medium heat. Cook patties until brown on each side.
- Place patties in a lightly greased 2 1/2-quart shallow baking dish. Combine 3/4 cup water, catsup, and Worcestershire sauce; stir well. Pour sauce over patties; cover and bake at 350° for 1 hour.
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Reviews 3Category Main DishServings 1Estimated Reading Time 2 mins
- Form 4 to 5 patties being sure to make a depression in the center. (This keeps them from shrinking too much).
- Grill over medium high heat . You want to sear in juices so that is why you want the heat high. Depending on the fat in the bacon, you may need to lower the heat a little. The fattier the bacon, the more it will drip down causing it to flame up more. ( a little of that is okay- you just don't want to burn them).
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