Categories: Beef

Ingredients

• 3 lb. mock fillet of beef (chuck shoulder tender)
• 3 tsp kosher salt, divided
• 2 1/2 tsp black pepper, divided
• 1/2 cup all-purpose flour
• 3 tbsp canola oil
• 2 packages baby portobello mushrooms, sliced
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 28 oz. can whole plum tomatoes, drained and lightly crushed
• 3/4 cup dry red wine
• 10 sprigs fresh thyme
• 1 tbsp red wine vinegar
• Garnish: chopped fresh parsley

Directions

1. Preheat oven to 325.

2. Cut beef into 1 1/2-inch steaks. Sprinkle 2 tsp salt and 2 tsp pepper all over steaks. Dredge in flour, shaking off excess.

3. In a 12-inch cast-iron skillet, heat oil over medium-high heat. When skillet begins to smoke, add steaks. Cook, working in batches, until browned, 3 to 4 minutes per side. Remove from skillet.

4. Add mushrooms to skillet. Cook until liquid evaporates, about 8 minutes. Add onion and garlic; cook until onion is softened, about 3 minutes. Stir in tomato paste; cook for 1 minute. Add tomatoes, wine, thyme, remaining 1 tsp salt and remaining 1/2 tsp pepper. Bring to a boil. Add steaks and cover.

5. Bake until steaks are tender, about 2 hours. Stir in vinegar. Garnish with parsley.

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