I landed a deal on a large untrimmed beef tenderloin. I broke it down and made a few steaks last night. I saved the chateaubriand for a future cook. But, I'm looking for ideas on what to do with trimmings. I didn't measure but I think I have a good pound or two of trimmings. Some cubed up. Some pretty ugly pieces from the chain, etc. So pitmasters... start flinging some ideas around! Thanks in advance!
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I usually stir-fry, if exceptionally clean you could do steak tips -
I always make steak subs from my tenderloin trimmings.Comment
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Two choices.
1) Beef Stroganoff. Using tenderloin trimming puts it over the top.
2) Take the larger pieces and smaller pieces, and make 1”-1.5” thick filet-sized medallions; wrap them in bacon to hold them into “steaks”, and… cook them like steaks. These don’t freeze past a couple months, though; the bacon gets wonky. It’s best to make them and cook them that day, or if you seal and freeze them use them within a month or so.Comment
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Pound it thin, cut into strips and make cheesesteak sammiches! Thats how I use it every time.Comment
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Velvet the meat then make beef and bok choy stir fry
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Lots of great ideas above. Another idea - goulash. I know the meat is pretty tender already, but would be great in what I call Oma’s Goulash!Comment
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That meat would also make a killer beef barley mushroom soup... no reason not to use it in a chili, as well
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I would do either a cheesesteak or use the trimmings for a stir fry (beef with broccoli?)Comment
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Makes great kebabsComment
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Cheesesteaks or some awesome burgers that you won't usually find.Comment
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Thank you all! Great ideas. Last time I did this, I did grind some up into burgers (almost 50/50 with bacon for some fat). All great ideas! Now I might have to hunt down another to try them all. Maybe its the weather, but the beef stroganoff and the beef barley soup are probably leading the pack. lol.Comment
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