Mock Beef Tenderloin Recipe

• Level: Intermediate
• Yield: 6 to 8 servings
• Nutritional Analysis Per Serving (1 of 6 servings): Calories 257, Total Fat 13 g, Saturated Fat 3 g, Carbohydrates 6 g, Dietary Fiber 2 g, Sugar 2 g, Protein 29 g, Cholesterol 75 mg, Sodium 452 mg

• Total: 1 hr 45 min
• Prep: 15 min
• Inactive: 45 min
• Cook: 45 min

Ingredients

• 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
• 2 tablespoons Irvine Spices Garlic Pepper
• 1 1/2 to 2 pound beef shoulder
• 2 tablespoons grapeseed oil, divided
• 1 large red onion, sliced
• 2 cups white mushrooms (about 6 ounces), cleaned, trimmed and sliced
• Salt and freshly ground black pepper

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Instructions

1. Wash the beef shoulder under water to remove impurities, pat dry with paper towels, and place on a serving tray. Mix Smokey Rotisserie Seasoning and Garlic Pepper in a small bowl. Rub evenly over the beef, cover with plastic wrap, and let sit at room temperature for 30 minutes to 2 hours for the spices to infuse.
2. Preheat oven to 425F.
3. In an oven-safe skillet, heat 1 tablespoon grapeseed oil over high heat. Sear beef on all sides. Cover with lid or foil, transfer to oven, and cook until internal temperature reaches 115F (about 30 minutes).
4. Meanwhile, heat remaining oil in another pan over medium-high. Saut onions until soft and translucent, add mushrooms, and cook until tender and moisture releases. Season with salt and pepper.
5. Remove beef from oven; rest 10-15 minutes for carryover cooking to 132F (medium-rare).
6. Slice into steaks, plate, and top with onions and mushrooms.

Why You'll Love This Recipe

Transform affordable beef shoulderaka mock tenderloin from the chuckinto a tender, flavorful rival to pricey filet mignon. Chef Robert Irvine's method delivers restaurant-quality results at a fraction of the cost, packed with 29g protein per serving and balanced macros for guilt-free indulgence.

Pro Tips for Success

• Seasoning tenderizes via curing; searing builds crust through Maillard reaction; resting locks in juices.
• Onion-mushroom topping adds sweet umamigrapeseed oil's high smoke point is perfect for searing.
• Variations: Add thyme/rosemary to rub or deglaze for pan sauce. Ideal for 6-8; minimal hands-on time.
• Safety: Use thermometer for 132F medium-rare. Refrigerate leftovers up to 3 days; reheat gently.

Categories: Beef Recipes