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Note: this recipe uses a cut of beef called a mock tender.
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Its also known as shoulder tender, chuck fillet, petite fillet, or tender medallions.
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1.
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Pat steaks dry and season with salt and pepper on both sides.
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Heat 1/2 tablespoon oil in a large heavy pan or Dutch oven over medium-high heat.
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Brown steaks, about 3 minutes each side.
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Dont crowd the pan its best to do this in batches.
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Set the steaks aside for the moment.
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2.
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Pour off drippings from your pan and add remaining 1/2 tablespoon oil to pan.
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Reduce heat to medium and add carrots, onions, and garlic.
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Saute, stirring constantly, until onions are translucent, about 5 minutes.
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3.
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Add red wine to pan and scrape up browned bits from the bottom.
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Add broth, thyme, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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Stir to combine, then add mock tenders back to the pan.
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Bring to a boil, then reduce heat to a very low simmer.
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Tightly cover the pan and let it simmer 1 hour and 45 minutes, until beef is tender.
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You may need to simmer longer if beef is still tough.
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4.
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When meat is tender, remove steaks, set aside, and keep warm.
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Add beans and frozen spinach to the pan and simmer uncovered 10 minutes, until thickened.
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If mix doesnt thicken, add a teaspoon cornstarch dissolved in a tablespoon water and let simmer another 3 minutes.
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Serve steak with bean sauce on the side.
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For more photos, click the related blog post link under the recipe picture!
