4 lbs of beef tenderloin trim-what to do

[chezcherie]

So, after 4 Valentine's classes, and 40 happy couples, we have a lot of trim left over from some nice tenderloins (which we wrapped, along with caramelized onions, in puff, and served with a dried cherry-port sauce). I know I can stir-fry it, but I'm looking for something else to do to use it up. Since the meat is so tender, braising seems unnecessary, and not the best use. All ideas happily considered. Thanks!

[Poffertjes]

close to stir frying...

Fajitas?

Depending on how big they are you could just grill the pieces up and enjoy.

Either way sounds like you had quite a feast for the couples, and now get to enjoy some mighty find left overs!

[Carlovski]

Stroganoff?

[paulraphael]

stock, glace, soup!

[tim]

Hamburger!

[BarbaraY]

Stroganoff?

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My first thought, too. In the resturant that was my first choice of what to do with the scraps.

Once had a young know-it-all relief cook. I left him a note to use the trimmings. Idiot ground it into burger.

[VenerableBede]

there was an episode of good eats devoted to tenderloin trimmings. . .he did 4 meals, including a carpaccio and made cheese steaks . . .

[Carlovski]

Stroganoff?

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My first thought, too. In the resturant that was my first choice of what to do with the scraps.

Once had a young know-it-all relief cook. I left him a note to use the trimmings. Idiot ground it into burger.

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If it was a good burger - why not? Rather a good burger than a bad steak.

[MGLloyd]

Beef tartare?

[scubadoo97]

Beef tartare?

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That's what I've done with it.

[Tri2Cook]

Once had a young know-it-all relief cook. I left him a note to use the trimmings. Idiot ground it into burger.  

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I'm partly siding with the "idiot" on that one (the disclaimer being that that probably wouldn't be my first choice in a restaurant situation, there are definitely more profitable ways to use them up.). Tenderloin trimmings make nice burgers depending how you like your burgers. I'm not a fan of the super-thick meatloaf-on-a-bun type of burgers. I'd rather use a couple thinner patties than one big thick one, I like a high crusty surface to interior ratio. A couple coarse-ground tenderloin patties cooked super hot and quick to char the outside and get medium rare-ish inside with some good cheese, mushroom ketchup and a nice bun works for me.

I guess you could get some activa and build a few more steaks.

[deltadoc]

To me, tenderloin "trimmings" is the strap minus the silverskin. 1:1:1 ratio of chuck:sirloin:strap ground together is the best hamburger I've ever made. And if a little of the "tail" or "stroganoff" part of the tenderloin gets mixed in, no big deal.

doc

[Doodad]

I would grill as a sort of carne asada and serve over tex mex rice with a homemade tomatillo salsa. But, that is just how I think.

[lnr2001]

The best solution is get some Activa (meat glue) and toss the tips in it and the make basically a log, forming them with plastic wrap and refridgerate and you will find that you have whole faux tenderloins. We use our tips to make filets for children. A little work but awsome results.

[christine007]

In one of her cookbooks, Julia Child spreads good rye with cream cheese and tops it off with fillet of beef for a snack. It could also involve onions and caviar.

[Pierogi]

REALLY over the top Shepherd's Pie. It's what I'm going to do this weekend with some left over (frozen) tenderloin roast from Christmas.

[nliedel]

I'm with the Steak Tartare person. That would be delicious.