CHUCK FILET BRAISED STEAK

OTHER NAMES FOR CHUCK FILET STEAK

This cut is also known as chuck tender steak, Scotch tender steak, shoulder tender steak and

Mock tender. 

Ingredients

• 6 chuck filet steaks about ¾ inch thick*

• kosher salt to taste, to season steaks

• black pepper to taste, to season steaks

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 large yellow onion diced large

• 4 cloves garlic diced large

• 2 teaspoon dried thyme or to taste

• ½ cup red wine**

• ½ cup beef broth or 1 tablespoon beef base dissolved in ½ cup warm water

Instructions

• Season steak with salt and pepper. Heat a large, deep heavy pan for which you have a tight fitting lid over medium-high heat.***

• Add olive oil to heated pan and sear the steaks on both sides to golden brown. Remove and set aside. Lower the heat to medium.

• Add butter to the pan, then onion, garlic and thyme. Stir and saute until onion and garlic soften, about 3-5 minutes.

• Deglaze the pan with the red wine and simmer for 1 to 2 minutes for wine to reduce by about half. Add the beef broth. Bring to simmer and return the mock tender steaks to the pan along with any accumulated juices. Cover with lid, lower the heat to low and braise (only whispering bubbles in liquid) for a bit over 2 hours. Check the steaks for tenderness and continue to simmer if you feel that they can use extra time.