Fake Steak

Fake Steak, or Mock Filet Mignon, is my favorite childhood meal. I have no idea where the recipe originated; it was simply in my mom’s recipe box. The internet didn't show me the recipe I remembered as an adult, so my mom sent it to me. It's hearty, savory homestyle cooking. It's not the same as real steak at all, but it's delicious nonetheless.

Fake steak is patties of ground beef mixed with rice (instead of oats or breadcrumbs) and onion. Worcestershire sauce gives Fake Steak its savory flavor and makes it taste so much better than I'd expect from such a short ingredient list.

A roommate once told me they seemed like miniature meatloaf. I see the resemblance, but it's so much better than meatloaf. The rice in the patties gives you something to sink your teeth into, so if you don't like meatloaf because of its texture, give Fake Steak a try.

I love Fake Steak because it's hearty and satisfying - a comfort food dinner just like Roast Beef Hash or Breakfast Sausage Hash.

What Is Fake Steak (or Mock Filet Mignon)?

If you do an internet search for "fake steak," you get lots of plant-based meat substitutes. If you search for recipes that take ground beef, they often take crackers or something other than rice. Many of those recipes use condensed soup as a gravy - and I hate gravy!

This recipe is likely one of those thrifty, make-do recipes from the 1930s, 40s, or 50s, that would help stretch out your grocery money. That's why you add inexpensive rice to give extra bulk to usually inexpensive ground beef.

It's called "Mock Filet Mignon" on my mom's recipe card. While it's not the same as those simple, elegant steaks, these patties are tender. Wrapping them in bacon is hardly inexpensive but does make the meal seem pretty elegant.

Key Ingredients

Ground beef: Don't go too lean; you need the fat for texture and flavor. I successfully use 80%, 85%, 88%, and even 90% lean ground beef.

Cooked white rice: Although brown rice works, it's too chewy. The rice should be cooled before mixing - hot rice softens the fat in the ground beef and makes forming patties difficult. Cold rice clumps together, making it difficult to work in as well. Although you can use crackers, breadcrumbs, or oats, those will give the patties a softer, almost mushy texture that mimics meatloaf.

Onion: Choose a mild onion, and chop it very small so the pieces meld with the hamburger and rice.

Worcestershire sauce: Gives the ground beef filet mignon a savory, umami taste that makes them so much better than hamburgers. Made from fermenting anchovies, it's not suitable for fish or seafood allergies. You can substitute soy sauce in a pinch, although it's not quite the same flavor.

Bacon: We wrap bacon around the patties to make it fancy and even more flavorful. I sometimes skip it, and you don't need it for texture if using fattier ground beef. I recommend lower sodium bacon, and thinner cut bacon unlike what I've used in pictures.

How to Make Fake Steak

Choose your baking dish. I prefer a broiler pan (affiliate link) with an elevated rack; fat drains away so they aren't cooking in their own grease. This is especially important with fattier ground beef. Patties can be delicate, so use caution if using a wire rack. You can also bake the fake steaks in a baking dish with 2-inch sides, large enough to leave space between the patties; a 9x13 inch pan will be cramped.

One: Sprinkle the Worcestershire sauce and dry seasonings over the other ingredients - you don't want them in clumps. Gently mix all the ingredients together; break up the rice, but don't treat the meat too roughly or it will become tough.

Two: Shape the mixture into eight ¾ inch patties that fit nicely in the palm of your hand. Pack them together like you're shaping a snowball.

Wrap bacon around patties and use a wooden (not plastic) toothpick to secure it if necessary. If not using bacon, flatten patties out slightly and make an indent in the center to prevent them from puffing up too much.

Three: Arrange the fake steak patties on broiler pan without the sides touching.

Four: Bake for 20-25 minutes.

As a bonus, you can place vegetables underneath the rack so they are seasoned by the meat as they cook; I sometimes make broccoli, but usually green beans. Fresh vegetables do cook better since frozen ones let off a lot of steam, and can become soggy when cooked under fattier ground beef.

Serving and Storage

Once you shape the fake steak patties, you can refrigerate them for a day before cooking them. Cold patties should be cooked for the longer baking time.

Fake steak is a heavy entree, so I always serve it with a green vegetable, like broccoli, Brussels sprouts, or green beans. Since the patties have rice worked into them, you don't need a starchy side.

Leftover cooked fake steak is good in the fridge for a few days; my husband and I usually fight over the leftovers. Reheat it in a covered container for 30 seconds at a time until it's as warm as you'd like.

Make Ahead

I often buy ground beef in larger or smaller packages than I need, so I make a double batch of Fake Steak and freeze half of the uncooked patties to have for another meal. It's not much more prep work, and saves you a lot of time in the future.

Place uncooked patties on a sheet of waxed paper or plastic wrap on a freezer-safe plate or pan, without them touching. Freeze until firm.

Let the plate rest at room temperature for 15 minutes so the patties release more cleanly from the plate. Remove them, place another layer of paper or plastic on top of the frozen patties, and store in an airtight freezer bag. Patties stay good in the freezer for at least 1 month.

Thaw overnight in the fridge. It's ok if they're still a little frozen in the middle.
Remove them from the freezer bag and waxed paper, place on the broiler sheet, and bake as usual.

Fake Steak FAQs

🏡Other Homestyle Meals

I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.