The Tenderloin Steak Swap That Tastes Like The Real Deal But Won't Break The Bank

Steak enthusiasts recognize the tenderloin as one of the best cuts of steak. It is extremely tender and low in fat. However, anyone who's glanced at a butcher's case can testify that tenderloin steaks carry a price tag that warrants a second thought before tossing them in your cart. That's where the mock tenderloin, or petite filet, comes in as an easy and economical swap. This low-cost cut gives a very similar look and feel to tenderloin, but without the cost that usually keeps it reserved for special occasions. If you're a steak lover looking for something that feels like you are spoiling yourself but without breaking the budget, the mock tenderloin is an option that can provide you with a satisfying meal.

The mock tenderloin is from the shoulder of the cow, also known as the chuck. Though it looks similar to true tenderloin, it is an entirely different muscle. Nonetheless, this cut can provide tenderness and flavor that resembles real tenderloin if prepared well. The cut is relatively lean, and that's part of the appeal. You can grill, pan-sear, or broil a mock tenderloin without it turning into a greasy bite. When sliced into thick medallions and cooked medium-rare, many steak lovers could be convinced it's indeed a tenderloin. And a major reason the swap works so well is that it shows you don't have to go with fancy cuts of meat every time you want a steakhouse-style dinner.

While mock tenderloin makes for a budget-friendly substitute, cooking it does require some care. Unlike true tenderloin, which is tender with any quick and high-heat cooking, mock tenderloin can be tough if you don't adequately prepare it ahead of time. This is where a little technique pays off. Marinating your steak ultimately breaks down the tissues to provide flavor and tenderness. If you have the time, marinate overnight, because mock tenderloin is tougher than true tenderloin. But don't stop there: Pan-sear your steak the right way, and let it rest before cutting into it so that you can lock in the moisture. Also, cutting steak against the grain when it's served helps tremendously, as it softens the bite and mimics the quality of a true tenderloin.

It's not just about the savings, either, but the versatility. A small portion of mock tenderloin can be plated nicely as a dinner party dish with a red wine sauce, or served with a side of roasted vegetables for a weekday family meal. It's approachable and adaptable, and there are several simple additions that will take your steak to the next level. So, for those who love steak, but the current tenderloin prices are sickening, now you know that you don't need a deep pocket to experience something close to a quality tenderloin experience at home.