What to do with "garbage" beef tenderloin?

[Starsky]

So, my wife was in the local grocery store and said her friend offered her a special deal on some meat. She brought home a beef tenderloin with a price tag of $77. I know she didn't pay that much. Tonight, I opened the package planning on cutting out some steaks then deciding what to do with the rest. I opened the package and unfolded the meat, and I couldn't believe it. It looked like it had been butchered with a chain saw! There was silver skin and sinew everywhere. The picture is after I cleaned it up. To the left of the plate, I salvaged some steaks, but the texture is mushy. Everything else is no more than a 1/2 " thick. Do I consider it a loss and make a stew? tacos? I don't think it's worth trying to grill. Ideas?

[ItsAllGoneToTheDogs]

tie up the scraps (not the steak things you made) and make a roast?

[marshall]

Grind it into filet burgers perhaps?

[bbqLuv]

Need a little fat, but good suggestion.
Filet burgers paired with PBR. Roasted taters. Roasted corn.

[Jfrosty27]

Looks like stew meat tome. But be careful. No fat so much shorter cook time I think. It is tenderloin after all.

[rickgregory]

No, not stew meat. it's LEAN.

Sukiyaki or other very quick stir-fry would be my vote. You have a lot, so I'd prep it by slicing it thin, and freezing it in several packets.

[RonB]

A stir fry with lots of veggies. It should help flavor the veggies and that will make them the focus.

[Troutman]

+1, that's exactly what we do with our scrapes and ragged tenderloin ends.

[smokenoob]

shish kebab?

[tbob4]

My thought

[Troutman]

+2, done that as well. Double up with shrimp. Oh boy !!!

[mrteddyprincess]

I think I'd go ahead and dry brine the steaks, sear them, and finish off at 133 F internal and see what happens. Might surprise you!

[Oak Smoke]

We’ve used some less than perfect tenderloin steaks in a CI skillet on the grill. Just brush each with a bit of butter and then coat with blackening seasoning. With the pan hot it won’t take more than a minute or just a bit more per side to get some serious great flavor. We’ve never had leftovers with this method.

[gboss]

If you get some butcher twine you can tie everything up a bit. It might help give the steaks some shape.

Depending on the shape of the other flatter pieces, you may be able to tie them together or roll them up. Chef Jean-Pierre claims that two pieces tied together before cooking will essentially cook as one "steak."

https://m.youtube.com/watch?v=sPKQUWYENig

Around 12m30s in

[barelfly]

Others have mentioned tying up the pieces, could you make Beef Wellington with that? The prosciutto wrapped around it will help keep it together and in theory cook it evenly if you can make it one shape? If you can’t get it to be similar shaped then maybe skip Wellington and do stir fry like others mention.

Just another thought/suggestion.

[bbqLuv]

BBQ hot and fast to medium-rare. Season with SPG. Finish with compound butter.

[SheilaAnn]

Before reading the comments, my first thought was grind with some additional fat. But, I think a fast and hot stir fry/sear might be your best bet. Think crying tiger (Thai) or fajitas.

[texastweeter]

Miniature beef wellington s maybe.

[Steve B]

Tie those three pieces together and make as evenly cylindrical as possible. Cook it like a roast and reverse sear in a CI pan.
Just did this exact thing a week or so ago. Came out great.