Tevya's Kosher Recipe: Herb Roasted Mock Tender
By Chef Jack Silberstein Published: 12/01/2009
Serves 4-6 - Prep time: 25 minutes
INGREDIENTS
2-2 ½ lb. Tevya’s Ranch™ Natural Pasture Mock Tender (ask your butcher to remove the silver skin)
1 Tb+1 tsp kosher salt, divided
½ tsp black pepper
1 Tb canola oil
3 cloves garlic
½ jalapeno, seeds removed
Zest of 1 lemon
½ cup parsley leaves, packed
1 Tb dijon mustard
¼ cup olive oil
DIRECTIONS
1. Season meat with 1 Tb salt and pepper.
2. Heat a large skillet over high heat. Add 1 Tb. oil
and as soon as it begins to smoke, add meat and
sear until nicely browned, 3 minutes per side,
adding more oil in necessary. Allow to cool for 1
hour.
3. Pre-heat oven to 500°.
4. In the bowl of a food processor, combine garlic,
jalapeno, lemon zest, parsley, mustard, oil and 1
tsp salt. Puree well. Rub herb paste into meat.
5. Place meat on a roasting rack in a baking dish
and place in oven. Roast uncovered for 20-25
minutes for rare or 30-35 minutes for medium. (if
using a meat thermometer, 120° for rare, 130° for
medium)
6. Remove meat from oven and allow to rest 20
minutes before cutting into very thin slices.
Note: over-cooking mock tender will result in a dry, tough cut of meat
Serving Suggestions: Mock tender is a great Shabbos dish. Serve cold cut into paper thin slices. Can also serve chopped into a steak salad.
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About Chef Jack Silberstein
Internationally recognized and award-winning Chef Jack Silberstein is a graduate of the Culinary Institute of America, where he graduated with honors.
Chef Jack has worked as a food writer and recipe tester for the LA Times and held positions as a private chef, recipe developer, restaurant consultant, kosher caterer and cooking instructor.
Jack utilizes his skills and experiences to educate and teach the fundamentals of cooking in a way that is easy to follow and understand.
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